I am a purist when it comes to ice-cream. With a few exceptions I like vanilla. But I like it best with chocolate fudge sauce. Fortunately for me when I was working in France as teenager I came across the recipe I use to this day. I always have some in a jar in the fridge.
These measurements are approximate because I have been making it for so long I have no idea what the original quantities are. I definitely use two bars of chocolate and a large tin of evaporated milk.
- 300g chocolate- I use milk and plain
- 50g butter
- ⅓ cup Golden Syrup
- 1 tin Evaporated Milk
- Melt the butter chocolate and Golden Syrup over a low heat until combined.
- Remove from the heat and stir through the evaporated milk.
Leave to cool and transfer to a clean jar or tupperware container. This is a double quantity so will fill two standard jam jars, with a bit left over to ‘test’. Add lid and store in fridge.
Usually it is very thick when cool, so the best way of using it may be to scoop a spoonful as you need it, melt in a small microwaveable bowl or mug for 30 seconds in the microwave, then pour over your ice-cream.
Also works well with chocolate cake. Or anything that you need to drizzle warmed chocolate sauce over. Like finding something will be a hardship 🙂
How big is a “tin” of evaporated milk?
This is a large one- the same size as a can of soup- 410g according to the one I have in the cupboard!
Looks great but what are the quantities please?
I’ll add the details Jo. Thanks for asking!
This sounds outrageous. I simply must make it, though I reckon you’d find me stalking the fridge at night with a spoon, Nigella style.
Any chance that this is completely sugar free? No?! DAMNIT! I’m reading this in bed and actually laying here drooling a bit…thanks for sharing.