Place all ingredients to a large bowl. With an electric mixer, beat on low for 30 seconds. Turn mixer up to medium speed and beat for 1 ½ minutes.

Heat waffle maker according to manufacturer's instructions. If it's not non-stick, then you will need to brush waffle iron with vegetable oil or spray with non-stick cooking spray.

For each waffle, pour batter onto center of hot waffle iron (check manufacturer's instructions for batter amount). I used ⅓ cup of batter for each square waffle. Bake for 1 ½ - 2 minutes or as directed in your manufacturer's instructions. Carefully remove waffle to a cooling rack. Repeat process for remaining waffles until batter is gone.

Serve waffles warm or cold with hot fudge sauce and/or toppings of your choice. Store in covered in refrigerator for up to 3-5 days.

Place the hot fudge and cream in a small, heavy saucepan over medium low heat. Stir until smooth and heated all the way through. Do not let it boil or burn. Remove from heat as soon as it's smooth and thin enough to pour. Add more cream if it's too thick. Store in air tight container in the refrigerator for up to 1 week.

Topping suggestions include: Berries or fruit of choice, nuts, chocolate chips, sprinkles, cherries, whipped cream, strawberry syrup or maple syrup.