Chocolate Fudge Sauce

50 g St Ivel Mono; (2oz)
175 g Golden syrup; (6oz)
100 g Caster sugar; (4oz)
40 g Cocoa powder; sifted (1.5oz)
100 ml Single cream; (3.5floz)
Few drops vanilla essence.

Put St Ivel Mono, syrup, sugar and coca powder onto a sauce pan and heat gently until melted and well mixed, stirring continuously.

Bring gently to the boil and simmer for 5 minutes, stirring occasionally. Remove from heat.

Stir in cream and vanilla essence. Reheat very gently, mixing well, but do not allow mixture to boil.

Serve hot or cold with baked or steamed puddings, fruit desserts or low fat ice cream.

Chocolate Fudge Sauce printer friendly version located here. (Just the recipe. Nothing else.)
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