Hot Fudge Cream Puff Sundaes

Heat oven to 400 degrees F.

Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth.

Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased baking sheet. Bake 35 to 40 minutes until puffed and golden brown. Cool away from draft.

Cut off tops. Pull out any filaments of soft dough, if desired. Fill with a large scoop of vanilla ice cream and replace tops. Top generously with Hot Fudge Sauce.

HOT FUDGE SAUCE: Melt ingredients on low in large pan stirring often. Beat with electric beater after completely melted. Serve over ice cream while warm.

Can be stored in airtight container in the refrigerator. Reheat desired portions in microwave in suitable container (15-40 seconds on high, depending on your microwave, until warm).