It’s like eating brownie batter, but better. You can put on ice cream, use it as a simple glaze on a cake, make a sundae or turn into creamy hot chocolate.
and it just got better…
Nutella, ah we meet again. The nutty goodness goes so well in this thick, gooey sauce. And guess what? This takes like 10 minutes to make, for reals.
Look! I even put the recipe on a pretty picture for you, with fonts and everything, so you can print it out… and frame it…or just put it in your recipe box / book, whatever.
The best thing:
You can make it no matter what the weather;
When it’s hot out, eat it cold on ice cream, or stir some into some cold milk for nutella chocolate milk.
When it’s cold out, eat it hot on cake…. actually, you should still have it on ice cream too, or stir some into hot milk, for the most perfect hot chocolate.
Ha ha! It’s a foolproof plan. High five!
1/2 cup (4 oz / 110g) sugar
3 tbsp cocoa powder
1 tbsp cornstarch
2 tbsp corn syrup / golden syrup
1/3 cup (80 ml) water
1/3 cup (80ml) milk
1 tsp vanilla extract
1/2 cup (125 ml) nutella
In a medium saucepan, whisk together the first 6 ingredients. Cook over a medium flame, whisking all the time, until the mixture starts to bubble and thickens. Take it off the heat and stir in the vanilla and nutella. Store in a sterilised jar in the fridge.
to make hot chocolate:
Heat 1 cup (250 ml) of milk in a small saucepan until steaming.
Whisk in 2 – 3 heaped tsps of nutella fudge sauce and some unsweetened
cocoa to taste.
Pour into a mug. Serves 1.