Dairy-Free Hot Fudge Sauce
Dairy-Free Hot Fudge Sauce is a gluten free, dairy free, and fodmap friendly recipe with 10 servings. For 76 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 197 calories, 2g of protein, and 4g of fat. From preparation to the plate, this recipe takes about 17 minutes. A mixture of sugar, dairy free chocolate chips, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. 33 people have made this recipe and would make it again. It works well as a very reasonably priced sauce. It is brought to you by Go Dairy Free. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 8%. Similar recipes are Rich & Decadent Dairy Free Hot Fudge Sauce, Easy Sugar Free Hot Fudge Sauce, and Real-Food Hot Nacho Cheese Sauce - Dairy & Gluten Free.
Servings: 10
Preparation duration: 5 minutes
Cooking duration: 12 minutes
Ingredients:
1 cup unsweetened chocolate almond milk beverage
1 cup corn syrup or brown rice syrup
¼ cup cocoa powder
Generous pinch salt
4 ounces dairy-free semi-sweet chocolate chips or chopped chocolate, divided
½ cup sugar
1 tablespoon vanilla extract
¼ cup water
Equipment:
sauce pan
whisk
candy thermometer
stove
frying pan
Cooking instruction summary:
Whisk the sugar, cocoa, water, and salt together in a medium saucepan. Bring to a boil over medium heat.Remove from the heat, and whisk in the almond milk beverage, syrup, and half of the chocolate.Return the pan to the stove over medium heat and stir frequently until the chocolate becomes thick, sticky and reaches 225F on a candy thermometer, about 8 to 10 minutes.Remove from the heat and immediately stir in remaining chocolate and vanilla extract.
Step by step:
1. Whisk the sugar, cocoa, water, and salt together in a medium saucepan. Bring to a boil over medium heat.
2. Remove from the heat, and whisk in the almond milk beverage, syrup, and half of the chocolate.Return the pan to the stove over medium heat and stir frequently until the chocolate becomes thick, sticky and reaches 225F on a candy thermometer, about 8 to 10 minutes.
3. Remove from the heat and immediately stir in remaining chocolate and vanilla extract.
Nutrition Information:
covered percent of daily need
