In Nigella’s Chocolate Peanut Butter Fudge Sundae, is the golden syrup essential to the texture and consistency of the sauce or can it be omitted?
The sauce contains golden syrup which helps to sweeten the sauce slightly but it also has an extra function. Golden syrup is an invert sugar and will help to keep the sauce looking shiny. If you can't find golden syrup then you could use light agave syrup, light corn syrup or liquid glucose as alternatives. We would not recommend using granulated or caster sugar as it can be difficult to get the crystals to dissolve completely, particularly as you can't heat the sauce too much as it contains chocolate. If the crystals don't dissolve the sauce will be slightly grainy. You could omit the syrup but the sauce may take on a slight matte finish, particularly if it is refrigerated and then reheated.