Hot Fudge Sauce
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Last Updated on September 9, 2019 by Lisa Johnson
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:
Instant Pot Chocolate Lava Cakes
Enjoy!!
Hot Fudge Sauce
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
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.
Yum, yum, yum!! This recipe is perfect for friends of mine who can’t tolerate lactose. Thank you. It looks so delicious I can completely understand having a spoonful from the jar 😉 Sammie.
This would make such a great gift! LOVE!
I am so trying this! YUM! Pinning and sharing!
This is perfect! Pinned and tweeted. We appreciate you taking the time to party with us! I hope to see you on Monday at 7 pm, so we get to see your fabulous new creations. The party goes until Friday at 7 pm. Happy Saturday! Lou Lou Girls