For us the best Hot Fudge Sauce will be ultra dark, glossy, and thick and have that chewy texture that firms up when it hits ice-cold ice cream.
Homemade Hot Fudge is Easier Than You Think
This version is all that and low FODMAP as long as you stick to small portions. That won’t be an issue because it is so rich, chocolaty and satisfying that a little bit will be plenty. We serve this over lactose-free vanilla ice cream, use it as a dip for pieces of frozen pineapple or fresh strawberries and drizzle it over gluten-free pound cake.
Note that we call for a 2-tablespoon sized serving, but not only does a little go a long way, but after your Challenge Phase you might just find out that you can be a bit more generous, even if it is just every now and then.
Please read our article, What Is A Low FODMAP Serving Size?
Espresso Powder Deepens The Flavor
Don’t be put off by the instant espresso or coffee powder. You don’t end up tasting a coffee flavor in the sauce but its addition adds depth to the overall fudgy impression.
By the way, corn syrup is not the same thing as HFCS (high fructose corn syrup). You can read more here.
And be sure to read our article on All About Dark Chocolate. I highly recommend that you find a dark chocolate that is dairy-free. Everything is explained in this article.
Hot Fudge Sauce
Hot Fudge Sauce can be enjoyed - in moderation - while following low FODMAP protocol.
Low FODMAP Serving Size Info: Makes about 2 cups (480 ml); serving size 2 tablespoons
- 1 cup (240 ml) heavy cream, lactose-free or conventional
- 1 cup (198 g) sugar
- 1/4 cup (60 ml) light corn syrup
- 6 ounces (170 g) semisweet or bittersweet chocolate, preferably 55% to 65% cacao), finely chopped
- 4 ounces (115 g) unsweetened chocolate, finely chopped
- 3 tablespoons unsalted butter, at room temperature, cut into pieces
- 1/4 cup (21 g) sifted Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder or instant coffee
- Large pinch salt
Whisk together the cream, sugar and corn syrup in a medium sized heavy saucepan.
Cook over medium heat, stirring occasionally, until sugar dissolves and mixture comes to a boil. Adjust heat and simmer for 1 minute. Remove from heat and stir in chocolates and butter. Let sit for about 1 minute, then whisk gently to encourage chocolate to melt with the residual heat. Once chocolate is melted gently whisk the mixture until it is smooth. Whisk in the cocoa in three batches to help it disperse evenly. Whisk in vanilla, coffee powder and salt. You can whisk vigorously at this point to make sure everything is ultra smooth and combined.
Hot fudge is ready to use or refrigerate in an airtight container up to 4 weeks. The sauce may be reheated on the stovetop over very low heat or in the microwave at 50% power.
- This is all about the chocolate flavor so we encourage you to use the best quality chocolate that you can find. This means seeking out bars or bulk chocolate. The kinds of chocolate morsels that you buy for cookies are formulated to hold their shape and do not melt readily. In the supermarket look for wrapped bars of Ghirardelli 60% or bars or bulk pieces bars of Callebaut, Guittard or Sharffen Berger, for instance.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.