Salted Chocolate Fudge Sauce

Recipe by Molly
at missmollymakes.com

5 from 1 vote

For chocolate lovers eyes only! Indulge in this luxuriously gooey sauce. Its perfect on ice-cream, filled inside cakes or just on a spoon.

Prep Time5

Cook Time15

Servings: cup

Calories: 1592kcal

Equipment

medium saucepan
candy themometer optional but recommended

Ingredients

112 g (½ cups) white sugar
42 g (2 tbsp) glucose/ corn syrup
30 g (¼ cups) water
157 mls (⅔ cups) heavy whipping cream
40 g (¼ cups) dark chocolate chopped
40 g (¼ cups) milk chocolate chopped
½ tsp (½ tsp) salt
vanilla extract

Instructions

In a medium saucepan, add the sugar, syrup and water. Cook over medium heat, until the sugar turns a deep amber brown colour, around 185°C - to 190°C /365° to 375°F. I can take around 6-10 minutes depending on your saucepan and heating element. Swirl rather than stirring to prevent crystallisation.
Working quickly once the deep amber brown colour is reached, remove from heat and immediately stir in the cream. Take care not to burn yourself in the step as there will be bubbles and steam. Keep stirring until smooth and glossy.
Add chocolate and rest of ingredients and stir smooth. Mix well until the mixture is luxuriously smooth. Place into a small bowl or jar, cover and leave to cool in fridge until needed.

Notes

Be organised: Measure and have all your ingredients ready BEFORE you begin. The recipe moves quickly and if you aren’t organised you risk burning the caramel.

Keep close by: When the caramel begins to colour, it will darken quickly, so keep a close eye on it or it will burn.

Use a thermometer for best results: Grab yourself a candy thermometer that will withstand very high temperatures. We are wanting a deep amber colour but that can be subjective. or pay close attention to the colour for best results.

Store it: Keep in an airtight jar in the fridge for a month.

Nutrition