Fudge Sauce

45g (3 Tablespoons) butter
Pinch of salt
250ml (1 cup) Huletts White Sugar
500ml (2 cups) hot milk
5ml (1 teaspoon) vanilla essence

Heat the butter, salt and sugar to a light brown syrup.    Add the milk gradually, and heat, stirring to dissolve any lumps. Allow to cool..     Flavour with vanilla essence and serve hot.

Makes 625ml.

SERVING SUGGESTIONS Serve with caramelized fruit, baked or steamed puddings.. 

Bar one chocolate sauce

2m Vanilla Essence

250ml Cream

3 Bar ones chocolates

1 Tin condense milk

Put condense milk and Bar ones into a sauce pot and heat until chocolate melts.  Stir often.

Remove pot from the heat then add cream and vanilla

Serve hot over ice-cream

Tartare Sauce

250ml Mayonnaise

15ml Green Olives, chopped

15ml Gherkins, chopped

15ml Capers in brine, drained, chopped

10ml Chives, chopped

10ml Parsley, chopped

15ml Lemon Juice

Salt & Pepper

Mix all ingredients together.

Serve with fish or mushrooms.