Recipe: Smitten Kitchen’s Hot Fudge Sauce, Allergen-Friendly

I saw this recipe for Hot Fudge Sauce on Smitten Kitchen’s social media feed back in January 2018 and thought I really should make this: it looks easy, uses mainly pantry ingredients and I could make it with safe nut-free chocolate. 

Well, this week I tackled this Hot Fudge Sauce recipe and by tackle, I mean threw together in between meetings. Within a few minutes, this hot fudge sauce was cooling on my windowsill ready to pour over all of the goodness. It's that fast, easy and delish. Go make this and enjoy it all year long!

Namaste Foods cupcake, homemade vanilla ice cream, fudge and whipped cream 

Recipe Notes:
This recipe uses butter and cream. Otherwise, it is allergen-friendly. 

I imagine you could try Hot Fudge Sauce with non-dairy “butter” and “cream”; however,  I cannot vouch for how it will come out. But totally worth a try if you have those ingredients handy and make substitutions regularly.

Once my hot fudge sauce cooled completely and sat in the fridge overnight, it became a little grainy. After some trouble shooting with Deb of Smitten Kitchen, I realized the sauce needed to be remelted, that the fudge was in fact perfectly fine, just needed warming through. 

But I will add in Deb of Smitten Kitchen's directions to make sure to throughly "bring to a simmer on low, stirring, for 3 to 5 more minutes after everything has melted" and it has a glossy shine. That will eliminate any graininess

Ingredients I used that were safe for me and probably you, too:
Unsalted butter Horizon Organic
Heavy cream from Whole Foods
Domino sugar packed dark-brown sugar
Hershey’s cocoa powder
Semi-sweet chocolate chips by Enjoy Life Foods
Nielsen Massey vanilla extract

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Recipe: Smitten Kitchen’s Hot Fudge Sauce, Allergen-Friendly

2 tablespoon (30 grams) unsalted butter Horizon Organic
2/3 cup (155 ml) heavy cream, Whole Foods
1/2 cup (170 grams) honey
1/4 cup (50 grams) Domino Sugar packed dark-brown sugar
1/4 cup (20 grams) Hershey's cocoa powder
1/4 teaspoon fine or table sea salt
1 cup semi-sweet chocolate chips by Enjoy Life Foods
1/2 teaspoon Nielsen Massey vanilla extract

Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer on low, stirring, for 3 to 5 more minutes after everything has melted, and the sauce has a glossy shine. Then remove from heat and stir in chocolate chips. Stir in vanilla. Let it cool. Then serve over ice cream or jar it for a later use.

Namaste Foods cupcake, homemade vanilla ice cream, fudge and salted caramel sauce 

Or you could just drizzle it over this Namaste Foods cupcake, add homemade vanilla ice cream and salted caramel sauce.