Fudge Sauce

the.instructor's picture

Jan. 10, 2012


Double cream 6 Fluid Ounce (180 Milliliter)
Golden syrup 2 Fluid Ounce (60 Milliliter)
Sugar 6 Ounce (180 Milliliter)
Salt 1 Pinch
Unsweetened chocolate 3 Ounce , roughly chopped (90 Gram, Bitter Chocolate)
Butter 2 Tablespoon , cut into small pieces (30 Gram)
Vanilla extract 1 Teaspoon



1. Take a small saucepan, add syrup, cream, sugar, and salt and heat the mixture until the sugar disintegrates into the saucepan.

2. Stir in chocolate and cook the mixture until it thickens for about 25 minutes.

3. Remove the pan from heat and whisk in butter.

4. Cook the mixture slightly and stir in vanilla.


5. Serve the fudge sauce hot over the ice cream. Fudge sauce can remain fresh for upto a week in refrigerator if stored in jar.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2308Calories from Fat 1440

 % Daily Value*

Total Fat 163 g250.8%

Saturated Fat 44 g220%

Trans Fat 0 g


Sodium 555 mg23.13%

Total Carbohydrates 229 g76.3%

Dietary Fiber 14 g56%

Sugars 191 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet