Hot Fudge Sauce

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Raise your hand if you love chocolate!! You can’t see it, but I have both hands raised right now. 😉 Yes, I admit it…I am a chocoholic. But not just any chocolate, it has to be dark chocolate and it has to be as close to dairy-free as possible. I have searched every store in every city that I have been to in the past 10 years, and there are not a whole lot of choices when it comes to Hot Fudge Sauce…..

so I decided to create my own. I always think about Hot Fudge Sauce when I am playing with chocolate ganache, like on my recent Chocolate Hazelnut Pizza, and my favorite BAILEYS Kiss Cupcakes. I finally decided that enough is enough, and created this delicious topping for ice cream…..

and this extra special Mocha Almond Fudge Truffle Pie…..

How to make Hot Fudge Sauce:

Heat the chocolate, butter, sugar, salt,and milk in a medium saucepan over medium-low heat until melted, stirring occasionally…..

Remove from heat and add stir in the vanilla…..

Pour sauce into a glass jar and store in the refrigerator for up to 2 weeks. This sauce thickens as it cools, and gets thinner when heated…..

You should probably hide the jar in the back of the refrigerator to keep everyone from eating it with a spoon straight out of the jar…it is that good!! This Hot Fudge Sauce is thick and rich even without using half & half {which you can substitute if you like}.

For those of you that do not have a kitchen scale, this is what 6 ounces of chocolate chips looks like in a 1 cup measuring cup…..

Let’s call it a “heaping” 1 cup of chocolate chips, LOL.

More delicious chocolate recipes:

Chocolate Liege Waffles

Homemade Chocolate Pudding

S’more Ice Cream Pie

Mini Chocolate Bundt Cake

Instant Pot Chocolate Lava Cakes

Enjoy!!

Hot Fudge Sauce

This Hot Fudge Sauce is lactose-free and so, so simple to make!

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Course: Dessert

Cuisine: American

Keyword: chocolate, dairy-free, recipe, ice cream, sauce,

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Servings: 8 Servings

Calories: 182kcal

Author: Lisa Johnson

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Ingredients

• 6 ounces bittersweet chocolate
• ¼ cup brown sugar lightly packed
• 2 Tablespoons coconut oil or butter
• ⅛ teaspoon sea salt
• ½ cup unsweetened cashew milk*
• 1 teaspoon pure vanilla extract

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Instructions

• Heat the chocolate, butter, sugar, salt,and milk in a medium saucepan over medium-low heat until melted, stirring occasionally.
• Remove from heat and add stir in the vanilla.
• Pour sauce into a glass jar and store in the refrigerator for up to 2 weeks.
• Heat sauce in microwave in 15 second intervals until sauce is warm.

Notes

• Substitute half & half if you do not need dairy-free.
• I used Ghirardelli bittersweet chocolate chips, but they contain milk fat. Substitute a dairy-free chocolate for a vegan hot fudge sauce.

Nutrition

Calories: 182kcal | Carbohydrates: 18g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 129mg | Fiber: 1g | Sugar: 14g | Vitamin A: 10IU | Calcium: 19mg | Iron: 1.4mg