When I was a kid we always had a jar of hot fudge sauce in the fridge. I think it might have been Smuckers brand, and whenever we had ice cream we’d heat the jar up in the microwave and ladel huge spoonfuls of fudge on top.
I hadn’t had hot fudge in ages when this memory hit me a while back and I decided I wanted to keep a stash of vegan sauce handy like we had in my childhood. This recipe is based off the one in Joy of Vegan Baking and is super easy, chocolatey, and adaptable.
Hot Fudge Sauce
-1 Tbs corn starch (or your thickener of choice) dissolved in 2 Tbs water
-1 cup sugar (or maple syrup or agave nectar)
-6 Tbs cocoa powder
-pinch of salt
-1 cup non-dairy milk (less if using liquid sweetener)
-1 Tbs Earth Balance (or coconut oil, coconut cream, or cashew cream)
-1 Tbs vanilla extract
Combine dry ingredients in saucepan. Add milk and cornstarch. Heat to boiling and simmer a few minutes with constant stirring until thickened. Remove from heat, stir in margarine and vanilla. Store in a sealed jar in the fridge.