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Hot fudge sauce

Hot fudge sauce

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

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