Chocolate Fudge Sauce

This is delicious! Whipped it up to jazz up some vanilla ice-cream, and the leftover sauce kept in a jar in my fridge has since been regularly tempting me to partake of its chocolatey, fudgy goodness.

2012-12-08 20.20.46

2/3 cup single or double cream

Half a cup of golden syrup

1/3 cup dark brown sugar

4 tbsp cocoa powder

0.25 tsp salt

150g dark chocolate

2 tablespoons unsalted butter

1 teaspoon vanilla extract

  1. In a large saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil.
  2. Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.
  3. Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth.
  4. Let cool for 20 to 30 minutes before using (it will thicken as it cools).
  5. Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick.

(via  Brown Eyed Baker)

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