In small saucepan, heat cream, chocolate, corn syrup and butter over medium-low, stirring, until butter and chocolate melt, 2 minutes. Stir in sugar; bring to boil over medium-high. Lower heat; simmer, without stirring, until thickened, 7 minutes. Remove from heat, mix in vanilla and cool slightly. In 2 sundae glasses, layer fudge sauce and ice cream, beginning and ending with fudge sauce. Top with candies; sprinkle with coconut.(Leftover fudge sauce will keep, refrigerated, for up to 1 month.)
