Chocolate Fudge Sauce
Ingredients
- 85 g Dark Chocolate (70%)
- 35 g Brown sugar (dark or light)
- 60 g Golden syrup
- 80 ml Double cream
- Pinch Sea salt (optional)
- 15 g Unsalted butter
- ½ tsp Vanilla paste or extract
Accompaniment
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Description
Rich and decadent. Great on vanilla ice cream.
Method
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1
Break the chocolate into pieces and put half in a saucepan, along with the sugar, golden syrup, cream and salt (if using), and stir together. Place over a medium heat until it starts to boil then reduce to the lowest heat and simmer for 5 minutes. Remove from the heat, add the rest of the chocolate, the butter and vanilla, and stir well. Leave for 10 minutes before serving or pour into a sterilised jar. The sauce can be kept in the fridge and reheated* before using.
Drizzle warm sauce generously over ice cream.
Chef's Tips
Makes approx. 200 ml - will serve 2-4, depending on how greedy you're feeling! Quantities can easily be doubled / tripled etc.
Can also be used as a sauce on other things, e.g. sponge / brownies.
For a sweeter version, use milk chocolate.
*Place jar in a bowl of freshly boiled water for a few minutes, and stir, or pour the sauce into a small pan and heat gently for about a minute. Alternatively, reheat in a microwave.
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