Homemade Hot Fudge Sauce, dairy-free
I set out to make a hot fudge sauce everyone could enjoy, hence no heavy cream or butter. You’ll never miss the dairy in this rich, thick chocolate sauce perfect for pouring on top of any frozen treat—or just eating it by the spoonful if your will power is as weak as mine.
- ½ cup (100 grams) natural cane sugar
- 9 ounces (262 grams) bittersweet chocolate, chopped fine
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (30 ml) brown rice syrup
- Add the sugar to a small saucepan with a ½ cup of water. Bring to a boil over medium-high heat. Cook for 2 minutes until the sugar is completely dissolved.
- Meanwhile, add the chocolate to a deep heatproof bowl. Add the salt. Pour the boiling sugar-water mixture over the chocolate, and let it sit undisturbed for 1 to 2 minutes.
- Add the brown rice syrup and vanilla extract. Stir with a rubber spatula until the chocolate is melted. It will look thick and rippled, don’t worry. It'll become glossy and smooth, but still stay thick.
- Pour into a glass jar and let cool completely. Cover tightly and store at room temperature, or in the fridge, for up to two months. It will harden in the fridge, so don’t worry. Just scoop some out into a bowl and heat it in the microwave, using 15 second intervals, until it is pourable.