This rich sauce is perfect for the ultimate ice cream sundae.
200 ml cream
4 tablespoons brown sugar
150 grams dark chocolate, chopped
1 teaspoon vanilla extract
40 grams butter
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.