1) In a medium saucepan heat the sugar, golden syrup and water, stirring, until dissolved. Increase the heat to high and bring the mixture to a full rolling boil. Cook until a dark amber colour, about 1 to 2 minutes, without stirring.
2) Remove the pan from the heat and carefully add the cream mixture. Take care as the sugar will bubble up when the cream is added. Whisk until smooth.
3) Put the chocolate in a large heatproof bowl and add the hot cream mixture. Add the vanilla and whisk until smooth. Serve the hot fudge sauce warm.
4) Store the sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat over low heat before serving. Copyright 2001 Television Food Network, GP. All rights reserved