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.
Recipe Video
Ingredients
- 2 tbsp unsweetened cocoa powder
- 1 cup brown sugar
- 3/4 cup cream
- 1/4 cup golden syrup
- 2 tbsp unsalted butter
- 60 g dark chocolate finely chopped
- 1 tsp vanilla essence
- pinch of coarse sea salt
- 1 tsp DYC Malt Vinegar
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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.
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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.
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3
Stir in the vanilla, salt, and malt vinegar.
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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.
