Recipes

Sweet & Savoury sauces

Fudge Sauce

Makes 625 ml 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

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.