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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.