Always check the labels of the products you use.
Method
- 1
Cool. In mid-sized saucepan, mix all ingredients (except vanilla) together over mid-sized low heat till everything is uniformly mixed and melted. Increase heat to mid-sized and bring to a low boil, mixing often. Carry on cooking for 3 minutes, mixing often. Mix in vanilla off-heat. Cool a little (to around 60°C) before serving. Store the hot fudge sauce in a firmly closed container in the fridge for up to a week.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
12.9 g per serving
25.8 % of the 50 g daily maximum · 51.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 142 kcal |
| Protein | 1.5 g |
| Carbohydrate | 17 g |
| of which sugars | 12.9 g |
| of which free sugars | 12.9 g |
| Fat | 8.2 g |
| of which saturates | 4.8 g |
| Fibre | 2.2 g |
| Salt | 0.02 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
