Movie Theater Candy Sundae Bar with Hot Fudge and Caramel Sauces

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Ingredients

6 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
1/3 cup light corn syrup
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
1 cup sugar
1/3 cup light corn syrup
1 cup heavy cream
1 tablespoon unsalted butter
Kosher salt
2 pints vanilla, chocolate, or your favorite ice cream
Sundae toppings, such as assorted buttered popcorn, chewy cinnamon candies, chopped candy bars or candy bar clusters, chocolate covered peanuts, gum drops, gummy bears, gummy fish candies, licorice and nonpareils

For the fudge sauce: Combine the semisweet chocolate, heavy cream, light corn syrup, sugar and cocoa powder in a small saucepan over medium heat. Cook, stirring constantly, until the chocolate is melted.
Take the pan off the heat, and add the unsalted butter and vanilla extract. Continue to stir the fudge sauce until completely smooth.
Cool the sauce slightly before serving.
For the caramel sauce: Combine the sugar, light corn syrup and 1/2 cup water in a medium saucepan over medium-high heat. Cook, stirring constantly, until the sugar dissolves.
Bring the mixture to a boil. Once boiling, swirl the pan occasionally, but do not stir, until the caramel turns a deep-amber color, 10 to 12 minutes.
Reduce the heat to low, carefully add the heavy cream, stir to incorporate and simmer until smooth.
Remove the pan from the heat, stir in the butter and pinch of salt and cool the caramel sauce slightly before serving.
For the sundae bar: Serve the ice cream with the fudge sauce, caramel sauce, and sundae toppings.