Homemade Dairy-Free Hot Fudge Topping

Homemade dairy-free hot fudge topping is gluten-free and Low FODMAP, plus it’s easy to make and even better to eat. This homemade hot fudge can be kept for one week in the fridge, or you can freeze it and reheat it in a matter of seconds in the microwave. When frozen, it tastes like a spoonful of decadent fudge.

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You won’t be using heavy creams and corn syrup in this easy fudge topping, and you don’t have to be on an allergy-free diet to enjoy it.

To Make Homemade Dairy-Free Hot Fudge Topping, You Will Need These Ingredients:

• Granulated sugar
• Cocoa powder
• Salt
• Non-dairy milk ~ I use Macadamia Milk
• Plant-based butter ~ I use Country Crock Plant Butter.
• Allergy-friendly chocolate chips ~ I use Enjoy Life Semi-Sweet Chocolate Chips
• Cornstarch ~ arrowroot powder for corn-free
• Non-dairy milk ~ I use Macadamia Milk

Try These Delicious Ideas For Hot Fudge:

• Of course, over ice cream or a dairy-free option
• Drizzled over brownies or a slice of cake
• Use as a dip for cookies, marshmallows, bananas, and strawberries
• It’s fantastic by the spoonful and frozen too

My favorite sundae is a frozen chocolate brownie topped with dairy-free ice cream covered in this dreamy homemade fudge. Usually, a few nuts on top too.

Enjoy!

Print Recipe

Homemade Dairy-Free Hot Fudge Topping

Easy homemade hot fudge topping that is vegan and gluten-free. Make the best homemade fudge sundaes you ever tasted.

Course: Dessert

Cuisine: American

Keyword: dairy-free hot fudge, easy homemade hot fudge, egg-free, homemade fudge topping, vegan hot fudge

Author: Mary Krick

Ingredients

• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1/8 tsp salt
• 1/2 cup non-dairy milk ~ I use Macadamia Milk
• 2 tbsp plus 2 tsp plant-based butter ~ I use Country Crock Plant Butter.
• 1/2 cup allergy-friendly chocolate chips ~ I use Enjoy Life Semi-Sweet Chocolate Chips
• 1 tbsp cornstarch ~ arrowroot powder for corn-free
• 2 1/2 tbsp non-dairy milk ~ I use Macadamia Milk

Instructions

• Add sugar, cocoa powder, and salt to a small saucepan.
• Whisk in non-dairy milk and bring to a simmer on medium heat, stirring constantly.
• Reduce heat to low and stir in non-dairy butter and chocolate chips.
• In a small bowl, like a custard dish, mix non-dairy milk and cornstarch together.
• Stir the chocolate mixture on low until the fudge sauce thickens.
• Remove from heat and let cool to a desired temperature.
• Store in the refrigerator covered for one week.