Recipes | Sauces, Salsas & Condiments

Hot Fudge Sauce

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Homemade Hot Fudge is Easier Than You Think

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.

hot fudge sauceThis 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 1-tablespoon 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.

dipped strawberry in hot fudge

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.

fudge sauce pouring

By the way, corn syrup is not the same thing as HFCS (high fructose corn syrup). You can read more here.

closeup hot fudge

And be sure to read our article on All About Dark Chocolate.

5 from 2 votes

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

Makes: 16 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Author: Dédé Wilson

Ingredients:

  • 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

Preparation:

  1. Whisk together the cream, sugar and corn syrup in a medium sized heavy saucepan.
  2. 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.
  3. 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.

Tips

  • 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.
Course: Condiment, Dessert, Sauce
Cuisine: American

Nutrition

Calories: 232kcal | Carbohydrates: 29g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 7mg | Potassium: 70mg | Fiber: 2g | Sugar: 21g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1.2mg

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.

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