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.

15 mins
20 mins


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.

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