This rich sauce is perfect for the ultimate ice cream sundae.
INGREDIENTS
200 ml cream
4 tablespoons brown sugar
150 grams dark chocolate, chopped
1 teaspoon vanilla extract
40 grams butter
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 or jug and serve warm.
The fudge sauce will keep, covered and refrigerated, for 2 weeks. When re-heating, never let the sauce boil as it can seize and become grainy. Makes 2 cups.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.