Recipe by Dish
Ingredients
- 200 ml cream
- 4 tbsp brown sugar
- 150g dark chocolate, chopped
- 1 tsp vanilla extract
- 40g butter, chopped
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 and serve warm. The fudge sauce will keep refrigerated for 3-4 weeks. When reheating don’t let the sauce boil as it can seize and become grainy.
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