Fudge Sauce Recipe

75 g/3 oz light brown sugar
30 ml/2 tbsp golden (light corn) syrup

300 ml single (light) cream

50 g/2 oz unsalted (sweet) butter

2.5 ml vanilla essence (extract)

10 ml/2 tsp arrowroot
15 ml/1 tbsp milk

Method:

Put the sugar and syrup in a saucepan and heat very gently until the sugar has melted. Bring to the boil and boil for 2 minutes. Put the cream and butter in a separate pan with the vanilla essence. Heat until the butter melts. Pour on to the caramel mixture, then stir until the caramel has melted. Blend the arrowroot with the milk, then stir into the cream mixture. Cook, stirring, for 1 minute until thickened. Serve straight away.