This rich and decadent Hot Fudge Sauce courtesy of the New York Times is perfect for National Hot Fudge Sundae Day on July 25 – or any day you fancy it.

In a medium saucepan, combine 2 cups heavy cream, 4 tablespoons unsalted butter, 1/2 cup light brown sugar, 3/4 cup granulated sugar and 1/4 teaspoon fine sea salt. Bring to a simmer over medium-low heat. After a minute, add 2 ounces chopped bittersweet chocolate and whisk to dissolve. Remove from heat, add 1-1/4 cups Dutch-process cocoa, and whisk until no lumps remain.

Return pan to low heat and simmer fudge sauce until glossy, whisking constantly, approximately 20 seconds. Remove from heat and stir in 1/2 teaspoon pure vanilla extract.

Serve warm over your favorite ice cream and sprinkle with nuts or other toppings you love.