Hot Fudge Sauce (lactose free)

  • Yield: 2½ cups


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