Chocolate Fudge Sauce
This recipe takes the classic fudge sauce to a new level. The addition of DYC malt vinegar adds depth of flavour and a slight tang, making it rich, gooey, and irresistible. This sauce is slightly chewy as it cools on the ice cream.2 tbsp unsweetened cocoa powder
1 cup brown sugar
¾ cup cream
¼ cup golden syrup
2 tbsp unsalted butter
60g dark chocolate, finely chopped
1 tsp vanilla essence
pinch of coarse sea salt
1 tsp DYC Malt Vinegar
1
Stir the cocoa and sugar together in a medium saucepan to break up any lumps. Whisk in about half of the cream until smooth.
2
Add the golden syrup, butter, chocolate, and the remaining cream and bring to a boil over medium-low heat, without stirring. Cook for about 6 minutes, stirring frequently, and remove from the heat.
3
Stir in the vanilla, salt, and malt vinegar.
4
Allow to cool for 15 minutes before using. The sauce will thicken as it cools. You can store it in the fridge for up to 2 weeks - just warm it before serving.
