Method
Break up the chocolate and place in a saucepan
with the condensed milk, golden syrup, Grand Marnier
and 30ml (2 tbsp) of cold water. Heat gently until
well blended, stirring from time to time. Pour into
warm, sterilized jars and allow to cool. Cover and
refrigerate for up to 3 weeks. Warm gently to serve
the Chocolate Fudge Sauce.
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