Fudge Sauce

3 tablespoons butter

pinch of salt

250ml white sugar

500ml hot milk

5ml 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.

Serve with caramelized fruit, baked or steamed pudding.

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