Fudge Sauce

Makes 625 ml
Ingredients: 

Ingredients

45 g (3 tbsp) Butter
Pinch of Salt
250 ml (1 cup) Huletts White Sugar
500 ml (2 cups) Hot Milk
5 ml (1 tsp) Vanilla Essence
Method: 

Method

  1. Heat the butter, salt and sugar together until the mixture becomes a light brown syrup.
  2. Gradually add the milk and heat, stirring to dissolve any lumps. Allow to cool.
  3. Flavour with vanilla essence and serve hot.
Serving Suggestions: Serve with caramelised fruit, or baked or steamed puddings.