Vanilla Bean Hot Fudge Sauce  


Step 1
Combine gelatin and ½ cup cold water in a stand mixer fitted with a whisk attachment. Set aside.

Step 2
Combine sugar, glucose syrup or honey, salt and 1/3 cup water in a saucepan over medium heat. Cook without stirring until syrup reaches 240ºF. Carefully pour syrup over gelatin 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.  

Step 3
Transfer to jars to store in the refrigerator for up to one month. 

Step 4
To prepare hot vanilla fudge sauce, combine a heaping 1/2 cup of vanilla marshmallow crème with the white chocolate, glucose syrup or honey, heavy 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 to be used for the fudge sauce can be stored in an airtight container in the refrigerator for up to one month.


Preparation: 15 mins + 20 mins cooking time
Serves: 6
Difficulty: Easy


Vanilla Marshmallow Creme  
1 tsp gelatin powder   
1/2 + 1/3 cup cold water  
1 1/2 cups sugar  
1 cup glucose syrup or honey     
pinch sea salt  
2 tsp Taylor & Colledge Vanilla Bean Paste 

Hot Fudge Sauce
Heaping 1/2 cup of Vanilla Marshmallow Crème
3.5 oz white baking chocolate
1/4 cup glucose syrup or honey  
2 TBSP heavy cream    
1/2 tsp sea salt flakes     
1 tsp Taylor & Colledge Vanilla Bean Paste