Hot Fudge Sauce Recipe (Homemade Chocolate Sauce)

Hot Fudge Recipe (Homemade Chocolate Sauce)

Hot Fudge Sauce Recipe (Homemade Chocolate Sauce)

This hot fudge sauce recipe is creamy, smooth, and a healthier refined sugar free homemade chocolate sauce version that can be made in under 15 minutes. Perfect on desserts and ice cream.

Course Dessert

Cuisine American

Keyword homemade chocolate sauce, hot fudge sauce recipe, refined sugar free chocolate sauce

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings

Calories 286kcal

Author Abbey Rodriguez

Cost $8

Equipment

Sauce pan
Whisk
Measuring cups
Jars
Food processor (if makeing powdered coconut sugar)
Sifter or sieve

Ingredients

Hot Fudge Sauce

½ cup unsalted butter
1 cup semi-sweet chocolate chips
12 oz evaporated milk (1 can)
2 cups powdered coconut sugar sifted (see how to make below)
2 tablespoons cacao powder
1 teaspoon vanilla extract

Powdered Coconut Sugar

2 cups coconut sugar
2 tbsps tapioca starch (or arrowroot powder)

Instructions

Hot Fudge Sauce

Melt butter and chocolate chips in a large saucepan over low heat, about 5 minutes. Add evaporated milk and mix well.
Add powdered coconut sugar and cacao powder to a sifter. Sift a quarter of powdered sugar at a time, whisking in between to make sure the sauce is smooth. Bring to medium-high heat boil, and stir for 5 to 6 minutes until thickened.
Remove from heat, mix in vanilla, and pour into a container. Serve warm. Keeps in refrigerator in air tight containters up to a month.

Powdered Coconut Sugar

Mix together coconut sugar and tapicoa starch (or arrowroot powder if that's what you have) in a high powered blender or food processor (I personally use and love my Vitamix) for 5 minutes.
Use a spatula to scrape the sides of the mixer periodically and bring down the powders. The end result should be a smoother, light brown sugar. Seal in an airtight container.

Notes

Feel free to use regular powdered sugar in place of powdered coconut sugar if desired.
If making powdered coconut sugar, you can alternately use tapioca starch OR arrowroot powder.
Be sure your powdered sugar is sifted! This ensures that there are no lumps and your sauce is smooth and creamy.
Make sure you use a whisk to mix, not a spoon!
Keep sauce in an airtight glass jar for up to 1 month.
To reheat, pour sauce in a glass bowl on top of a simmering pot of water, and mix until smooth. Or reheat in microwave in 10-second intervals, stirring in-between.

Nutrition