Vegan Hot Fudge

square image of ice cream with fudge and a cherry

5 stars (1 ratings)

This 5 minute Vegan Hot Fudge is thick, rich, smooth and so decadent! Pour over vegan vanilla ice cream and top with some coconut whipped cream, chopped peanuts and a cherry for the best hot fudge sundae.

Cook Time5

Total Time5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 126kcal

Author: Nora Taylor

Ingredients

1 can (13.5 oz) coconut cream
1/2 cup light corn syrup* or brown rice syrup
1/3 cup brown sugar, packed
1/8 teaspoon salt
4 tablespoons vegan butter
6 ounces vegan chocolate, finely chopped
4 tablespoons natural cocoa powder, sifted
2 teaspoons pure vanilla extract

US Customary - Metric

Instructions

In a small pot (1 1/2 quarts), combine the coconut cream, corn syrup, brown sugar, salt and vegan butter. Warm over medium heat, stirring frequently, until the butter melts and the mixture begins to simmer.
Simmer for 1 minute, then reduce the heat to low-medium and stir in the chocolate until it melts.
Remove from heat and whisk the cocoa powder and vanilla in until smooth.
Return the pot to heat (still low-medium) and cook for just about 30 seconds more, stirring constantly. Remove from heat and let cool. It will thicken as it cools so don't worry if it's not super thick right away.
Store leftover fudge sauce in an airtight container in the refrigerator for up to 2 weeks. You can reheat it in the microwave for 20-30 seconds or until warm, or reheat on the stovetop in a small pan.

Notes

If you don't want to use corn syrup, you can substitute brown rice syrup or possibly even agave. Corn syrup adds a thick, glossy finish to the fudge.
Sauce too thin? The trick is in truly letting the mixture simmer, almost at a light boil so it's bubbling, for 1 minute, no less. If you don't cook it enough, I find the fudge will never thicken up. Cook it too much though and it will get grainy.
I used Theo 70% chocolate bars, but you could also use vegan chocolate chips.

Nutrition