Hot Fudge Sauce (lactose free)

  • Yield 2½ cups


1/2 cup sugar (raw, unrefined or granulated)
1/4 cup unsweetened cocoa powder
1 pinch salt
1/4 cup water
1 cup soy milk or coffee creamer
1 can light corn syrup
4 ounces semi-sweet chocolate, chopped, divided
1 tablespoon vanilla extract


Whisk sugar, cocoa, salt and water together in medium saucepan.  Bring to a boil over medium heat.  Remove from heat.  Whisk in milk (or creamer), corn syrup and half of the chocolate.  Return to medium heat and stir frequently until chocolate becomes thick, sticky and reaches 225 degrees on candy thermometer, about 8-10 minutes.  Remove from heat and immediately stir in remaining chocolate and vanilla extract.  Let cool a bit before serving. Refrigerate if not using right away. 



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