Allergy Mums / Support for families with allergies

publication date: Nov 26, 2014

Vegan Chocolate, Brandy Fudge Sauce with Cherries and Cranberries

Vegan Chocolate and Cherry Fudge Sauce

This is a thick, delicious fudge sauce to pour on cakes or ice cream.  The brandy makes it more grown up than other fudge sauces. You can, of course, leave that out if you wish!. It keeps in the fridge nicely for a few days, just gently reheat on the hob.

Okay...confession time. I was trying to make cherry and cranberry fudge. It didn't work. I made sauce. But delicious sauce...and it inspired a cake!

Here's the cake recipe if you're interested...



2 cups caster sugar

2/3 cup dairy free milk or dairy free cream

1/3 cup cocoa

1/3 cup dairy free chocolate chips - I used Moo Free

2 tablespoon golden syrup

1/4 tsp salt

2 tablespoon dairy free margarine (I used Pure Sunflower)

1 tsp vanilla

1 tsp chocolate essence

2 tbs brandy

200 grams cranberries

200 grams tinned black cherries


Drain the cherries and put them to one side. Take the cranberries, 1/4 cup sugar and 1/4 cup of water and put in a pan on a medium heat. Cook, stirring as you go, for 10 minutes. Mix with the cherries and the brandy - then put to one side.

Mix sugar, dairy free milk, chocolate, chocolate chips, corn syrup and salt in a pan. Cook over a medium heat, stirring as you go until the chocolate is melted and the sugar dissolved. It should be bubbling nicely. If you have a candy thermometer then continue cooking until it reaches 235°. Or it forms a soft ball when dropped into a glass of cold water.

Take off the heat, put in the margarine and leave to cool. Don't stir the margarine in - just plop it in. Cool until it's 120° on the candy thermometer or until the bottom of the pan is just warm to the touch (about 10 minutes). Add in the flavourings and stir with a wooden spoon until it starts to thicken. Add in the cherries and cranberries, stir to combine and leave to cool. Serve warm on cakes, sundae's, ice cream.




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