This beautiful vanilla fudge sauce can be prepared ahead and heated before serving – it’s divine over ice cream and wickedly indulgent over brownies, pancakes, waffles and cupcakes warm from the oven.

Download Recipe 
Home > Bake > Gluten Free > Vanilla Bean Hot Fudge Sauce
Prep:
15 mins
Cook:
20 mins
Serves:
6

Ingredients

Vanilla Marshmallow Crème
  1. 1 tsp gelatine powder
  2. ½ + 1/3 cup (205ml) cold water
  3. 1 ½ cups (330g)aster sugar
  4. 1 cup (250ml/360g) Queen Glucose Syrup
  5. Pinch sea salt
  6. 2 tsp Queen Madagascan Vanilla Bean Paste
Hot Fudge Sauce
  1. 200g Vanilla Marshmallow Crème
  2. 100g white cooking chocolate
  3. ¼ cup (60ml/90g) Queen Glucose Syrup
  4. 2 tbsp (40ml) thickened cream
  5. ½ tsp sea salt flakes
  6. 1 tsp Queen Madagascan Vanilla Bean Paste

Method - Vanilla Marshmallow Creme

  1. Step 1

    Combine gelatine and ½ cup cold water in a stand mixer fitted with a whisk attachment. Set aside.

  2. Step 2

    Combine sugar, glucose syrup, salt and 1/3 cup water in a saucepan over medium heat. Cook without stirring until syrup reaches 115C (240F). Carefully pour syrup over gelatine mixture and beat on low speed for 2 minutes. Add Vanilla bean paste, then resume beating on high speed until mixture is thick, shiny and white.

  3. Step 3

    Transfer to jars to store refrigerated for up to one month.

Method - Hot Fudge Sauce

  1. Step 1

    To prepare hot vanilla fudge sauce, combine 200g of vanilla marshmallow crème with white chocolate, glucose syrup, thickened cream, salt and vanilla in a saucepan over medium heat.
    Heat gently until white chocolate is melted, then serve poured over ice cream.

Tip- The Vanilla Marshmallow Crème, that is used for the fudge sauce can be stored in an airtight container in the refrigerator for up to one month.

Products Used 

Related recipes and articles

Easy Vanilla Bean Fudge 

Frosted Vanilla Sugar Cookies 

Creamy Vanilla Bean Slice 

Comments & Reviews