This rich sauce is perfect for the ultimate ice cream sundae.
INGREDIENTS
200 ml cream
4 tablespoons brown sugar
150 grams dark chocolate, chopped
1 teaspoon vanilla extract
40 grams butter
METHOD
Put the cream and brown sugar in a saucepan and bring to the boil, stirring to dissolve the sugar.
Remove from the heat and whisk in the chocolate to make a smooth sauce.
Stir in the vanilla extract and the butter.
Tip into a bowl or jug and serve warm.
The fudge sauce will keep, covered and refrigerated, for 2 weeks. When re-heating, never let the sauce boil as it can seize and become grainy. Makes 2 cups.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.