This is a recipe adapted from one my mother used to make for us when we were young. I have a feeling it came to her by way of my Aunt Bea. When Mum made it, it was touch and go as to whether a trip to the dentist was necessary, to prise open teeth stuck together with chocolate glue. We all loved it regardless. If you are keen to keep your teeth, set the timer and watch the sauce diligently so it doesn’t boil ridiculously fast.
- 110g plain chocolate, 70% cocoa solids, broken up
- 20g unsalted butter
- 180g caster sugar
- 140g soft light brown sugar
- 1 tablespoon golden syrup
- Put the chocolate, butter and 225ml water in a large saucepan. Stir over a low heat until the chocolate has melted.
- Stir in the sugars and syrup and cook until the sugars have dissolved. Turn the heat up, stop stirring and bring the sauce to the boil. Allow the sauce to boil moderately, i.e. not on full heat, for 6 minutes. Take off the heat and leave for about 10-15 minutes by which stage the sauce should be warm and syrupy.