FUDGE SAUCE
45 g (3 Tablespoons) butter
Pinch of salt
250 ml (1 cup) Huletts White Sugar
500 ml (2 cups) hot milk
5 ml (1 teaspoon) vanilla essence
Heat the butter, salt and sugar to a light brown syrup.
Add the milk gradually, and heat, stirring to dissolve any lumps. Allow to cool.
Flavour with vanilla essence and serve hot.
Makes 625ml.
SERVING SUGGESTIONS:
– Serve with caramelised fruit, baked or steamed puddings..
Plasing: Marie Troskie Rheeder
