How to make salted hot fudge sauce
This post was created in partnership with Califia Farms.
A NEW SERIES!
Well, not really. An old series, revived. Because I realized I have over three dozen recipes to share that either a) aren't worthy of a full-blown blog post (like how to make vegan buttermilk) or b) need an entire post dedicated to themselves (like this one). If you're wondering about the recipes, you can expect to see things like better-than-store-bought ice cream cones (with a gluten free option, of course). Habanero tequila that'll take your margaritas up about five notches. And vegan marshmallow creme and coconut oil margarine (!!!) and perfect vegan pie crust (just to name a few). I'm excited about it. Because it's basically a series with a bunch of recipes I've been sitting on for a really (read: really, really, REALLY) long time and now I finally have an excuse to share them without feeling like I shorted you guys. Even though I totally shorted you by not sharing the recipe for the Momofuku-style black forest cake I intended on posting this past week (sorry about that).
The how to posts will be sporadic (for now) (though perhaps there will be a chance for some consistency, down the road) but will most likely fall on the weekends. And the posts will be considerably more instructional than typical OLC blog posts.
But enough about that and on to today's recipe: salted hot fudge sauce (which can easily be turned into boozy hot fudge sauce, so you should scroll on down to find out how you can make that happen). It's delicious taken straight to the face. Drizzled over French toast. Ice cream. Mini bundt cakes. Or a bowl of coconut whipped cream + fruit if you're lazy but reaaally want to eat some hot fudge (ME) (all the time). FYI: coconut whipped cream + banana slices + flaked coconut + salted hot fudge sauce + dry roasted peanuts + sea salt flakes = one of the most satisfying and indulgent lazy lady snacks you'll ever eat.
Things you'll need (that you may not already have on hand)
+ Good quality dark chocolate (I love Chocolove, Theo, and Divine)
+ Brown rice syrup (golden syrup, corn syrup, etc. will all work the same)
+ Califia Farms unsweetened better half creamer (notes on other options, below)
Other things you'll need
+ Double boiler (or a double boiler insert)
+ Sturdy spatula
Oh, and a mechanical embosser if you wanna get down with some label-making.
Notes: You should aim to use dark chocolate that has at least a 70% cacao content (85% is the highest I'd go). I've not tried maple syrup or coconut nectar in this recipe, but that's only because I'm 90% certain they'd produce a hot fudge sauce worthy of being tossed in the trash (though both would make an excellent chocolate sauce). Date syrup, however, will work but the date flavor really comes through (which is why I opt for the brown rice variety). If you don't have/can't find the newest addition to the Califia family, feel free to use any of the almondmilk creamer varieties (flavored could be pretty delicious). Unsweetened almondmilk will work, too. Recipe can easily be halved. Or doubled. Or tripled.
This post is sponsored by Califia Farms, maker of my favorite non-GMO + carrageenan-free almondmilk (amongst other delicious beverages). All opinions are my own (and I think Califia rules)
SALTED HOT FUDGE SAUCE
2 bars (180g) good quality dark chocolate, roughly chopped
1/4 cup (74g) brown rice syrup
6 tablespoons (84g) Califia Farms unsweetened better half creamer
1/2 teaspoon sea salt flakes
Start by melting the chocolate in a double boiler over medium heat. Once the chocolate has melted, use a rubber spatula to gently stir in the rice syrup and better half (abstain from stirring too vigorously or else you'll work too much air into the sauce). Remove from heat then finish with salt and stir to combine. Transfer sauce to a small glass jar and refrigerate until you’re ready to put it to good use. Fudge sauce will keep for up to one month.
Once refrigerated, the fudge sauce will solidify. To return it to a liquid state, place the jar in a hot water bath for 10-20 minutes, stirring every few minutes.
Yield: About 1 cup
Espresso hot fudge sauce - toss in a teaspoon (or two) of your favorite instant espresso powder (do not use strong brewed coffee as the water content will alter the consistency of the fudge).
Boozy hot fudge sauce - replace 2 tablespoons of the creamer with your favorite hard liquor.
Spicy hot fudge sauce - throw in 1/4 teaspoon of ground cinnamon and a heavy dash of cayenne pepper.
Maple hot fudge sauce - add 1/2 teaspoon of maple flavor.
Peanut butter hot fudge sauce - melt 1/4 cup (64g) of creamy peanut butter and increase the creamer to 1/2 cup (115g).
Maca hot fudge sauce - use a maca chocolate bar in place of the dark chocolate.