Chocolate Fudge Sauce

, from Issue #25. August, 2015
Photography by Aaron McLean.
Chocolate Fudge Sauce

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.