Preparation
Step 1
In a jug combine the cream, butter and salt. Set aside.
Step 2
In a medium saucepan heat the sugar, golden syrup and water, stirring, until dissolved. Increase the heat to high and bring the mixture to a full rolling boil. Cook until a dark amber colour, about 1 to 2 minutes, without stirring.
Step 3
Remove the pan from the heat and carefully add the cream mixture. Take care as the sugar will bubble up when the cream is added. Whisk until smooth.
Step 4
Put the chocolate in a large heatproof bowl and add the hot cream mixture. Add the vanilla and whisk until smooth. Serve the hot fudge sauce warm.
Step 5
Store the sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat over low heat before serving. Copyright 2001 Television Food Network, GP. All rights reserved
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Ingredients
175ml double cream
55g unsalted butter, cubed
Pinch of salt
110g granulated sugar
2 tbsp golden syrup
2 tbsp water
255g good quality dark or milk chocolate, finely chopped
1 tsp vanilla essence