How To Make Fudge Sauce

If you’re not counting calories this is a very delicious treat.


What you need are:


150ml or ¼ pint or two 3rds cup double cream

50g or 2oz or 4tbsp butter

50g or 2oz or ¼ cup granulated sugar

175g or 6oz plain chocolate

30ml or 2tbsp brandy


Here’s how:

1. Heat the cream with the butter and sugar in the top of a double boiler or in a heatproof bowl over a saucepan of hot water. Stir until smooth, then cool.

2. Break the chocolate into the cream. Stir until it is melted and thoroughly combined.

3. Stir in the brandy a little at a time, then cool to room temperature.

4. For the White Chocolate and Orange Sauce, heat the cream and butter with the sugar and orange rind in the top of a double boiler, until dissolved. Then follow the recipe to the end, but using white chocolate and orange liqueur instead.

5. For the Coffee Chocolate Fudge, follow the recipe, using light brown sugar and coffee liqueur or rum. Stir in the coffee essence at the end.

6. Serve the sauce over cream-filled profiteroles, and serve any thatwasn’t used separately.


There are variations to this recipe:

White Chocolate and Orange Sauce

40g or ½ oz or 3tbsp caster sugar, to replace granulated sugar

finely grated rind of 1 orange

175g or 6oz white chocolate, to replace plain chocolate

30ml or 2tbsp liqueur, to replace brandy


Coffee Chocolate Fudge:

50g or 2oz or ¼ cup light brown sugar to replace granulated sugar

30ml or 2tbsp coffee liqueur or dark rum, to replace brandy

15ml or 1tbsp coffee essence




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