Slow Fudge Sauce

Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This tantalizingly slow fudge sauce – Caramel Marie Sorin, from my great-aunt Marinette – is a luxury for those days when ice cream alone just isn’t enough. Part of the pleasure of this recipe is the time it takes to prepare it and the anticipation that goes with it. By the time it is ready, the entire house smells like a sweet shop, spirits have magically lifted and even the rain has stopped. If you have some left (this has never happened to me yet), then line a tin with baking paper, pour in the sauce and leave it to set in the fridge for a couple of hours. Then cut into squares for a smooth and creamy fudge.