This simple hot fudge sauce will keep for about a week in the
fridge, which is just as well since a little of it goes a long way, so
don’t get carried away and pour too much over the fruit and ice
cream, you really don’t need it.
Alternatively, have this sauce with sliced bananas and chopped
almonds or hazelnuts.
For the sauce
1 tin of condensed milk
4 oz (100 g) plain chocolate
2–3 tbsp maple or golden syrup (or a mixture of each)
1 tin of maraschino cherries
Vanilla and/or chocolate ice cream
Flaked or crushed almonds
Method
1. Put the condensed milk in a heatproof bowl with the broken
up chocolate over a saucepan of previously boiled water and
leave for about 15 minutes until the chocolate has melted
completely.
2. Add the syrup to the sauce and stir well.
3. Layer a scoop of each flavour of ice cream into sundae glasses
or bowls with the cherries; pour a couple of tablespoons of hot
fudge sauce over each one and top with a small handful of nuts.
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