Caramel fudge sundae

clock 10 minutes + 10 minutes bowl Serves 4


  • 30 g butter
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup golden syrup
  • 2/3 cup cream
  • 1 tsp vanilla essence
  • 8 scoops vanilla ice-cream, to serve
  • 2 Tbsp crushed nuts, to serve
  • 30 g flaked milk chocolate bar, crumbled, to serve
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  • 1. Combine butter, sugar, golden syrup, cream and vanilla essence in a medium saucepan. Stir over medium heat until melted and well combined. Bring mixture to the boil. Reduce heat and simmer, stirring, for 5-6 minutes or until the mixture thickens slightly. Transfer to a medium heatproof bowl. Cool for 5 minutes at room temperature. Cover mixture with plastic food wrap and place in the fridge for 30 minutes.

  • 2. To serve, place ice-cream in serving glasses. Drizzle sauce over ice-cream, sprinkle with crushed nuts and flaked chocolate.

  • Tip: You can make caramel sauce up to 3 days ahead and store n the fridge

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