Chocolate sauce - my way

When I feel like really indulging, I make chocolate sauce. It's so easy to make and it keeps well if you don't quite eat it all (but let's be honest, how often does that happen!).

The beauty of my chocolate sauce is its versatility. Really, the only thing you really must have is chocolate!

So, my ultimate chocolate sauce recipie would be the following:
Dark chocolate (as a rule, I use Whittakers, 70%, but if you wanted a less intense sauce, you could use milk chocolate)
Cream
Marshmallows
Rum/brandy
Vanilla
Butter

Now, you're going to ask, how much of everything? Good question. I generally make it up as I go, but because I knew I would be asked, I measured everything out (kind of). Again, this is so flexible, you won't go wrong with adding a bit more or a bit less.

You want about 200g chocolate, 1/2 cup cream (if you want your sauce thinner, add more), a handful of marshmallows (the more you add the more gooey it will be - delicious), about one tablespoon each of alcohol/liqueur and vanilla, 50g butter.

I cook my chocolate sauce over a water bath (a bowl on top of a pot of simmering water). I plonk everything in, and just gently melt it all together. Make sure you give it a good stir as it melts.

When it has all melted together, lather it over ice cream, brownie, or whatever takes your fancy really.

Triple chocolate ice cream with chocolate sauce? Don't mind if I do!

The Quest for the Perfect Fudge, part 1

I am rubbish at making fudge. Always have been. I fear it has now turned into some kind of baking bogey man for me. So, I am determined to overcome this baking blip and with this I have launched The Quest for the Perfect Fudge.

I decided to test all different types of fudge from a variety of sources - anything goes and I have asked friends, family and workmates for their best fudge recipes. I'll make these fudge recipes and rate them on taste, texture, and how easy it is to make.

I started my quest the other day. A quick google search for the best fudge, and I discovered this recipe , so I decided to start there.

This fudge proved problematic, I just could not get it to 120 degrees without it catching on the bottom.

The result was a fudge that tasted amazing, but had a very non-fudge like grainy texture that crumbled when cut. It was a delicious caramel-like fudge, but it was unpleasant in your mouth - no one wants a mouthful of sugar crystals.

I'll just have to try again. On to part 2...