Caramel-fudge sauce

  • Preparation Time10 mins
  • Cooking Time10 mins
  • DifficultyMedium
100g sugar
2 tbsps golden syrup
2 tbsps water
190ml double cream
60g unsalted butter
115g good quality plain chocolate, finely chopped
1 tsp pure vanilla essence
Pinch salt
1) Put the sugar, corn syrup, and water in a medium saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.

2) Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.

3) Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy. Be careful not to over heat or butter can separate from the caramel sauce.

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