chocolate fudge

So yeah what you don't want to do is aim for equal parts sugar, butter and golden syrup (sirap), and overdo the sugar.

If you keep the parts equal it's a good plan, though. Simmer until desired texture. Stir in cacao powder until desired color, and a pinch of salt. Pour into a buttered container, and cut into pieces.

(The chocolate sauce I figured I could make the same way, and let it boil for only a second or so. I did, but the sugar made it hard, especially when it hit the vanilla ice cream. Good idea, poor execution.)