This easy sugar free hot fudge sauce recipe is thick and rich. It's the perfect topping for your low carb ice cream. Add whipped heavy cream for a sundae!
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Easy Sugar Free Hot Fudge Sauce
Recipe
The weather in Southern New England has been unseasonably warm this March. Last week, we saw temperatures near 80 degrees F.
There's no need to travel south for the typical spring vacation. We can save tons of money and enjoy the summer like temperatures at home this year!
All of the early spring flowers are in bloom and more people are out walking the streets and hanging out in the parks. Life is good with the winter weather behind us.
After some unsuccessful attempts at making low carb yeast bread, I ventured into a simpler recipe. This sugar free hot fudge sauce is super easy!
With the warm temperatures, I have been snacking on Breyer's CarbSmart vanilla ice cream. Even our local Walmart store carries CarbSmart ice cream in the frozen food section so it's something readily available.
I make my own whipped cream in a whipped cream dispenserso that I can sweeten it with a low carb sweeter like stevia. Whipped cream is usually all I put on my ice cream, but I do like hot fudge sauce when splurging.
However, most commercially available low-carb hot fudge sauces either taste bad or have too much maltitol in them. I knew eventually, I would find an easy sugar free hot fudgesauce that I could make at home.
This low carbhomemade hot fudge sauce recipe tastes awesome and is easy to prepare. And, it's a thick sauce that won'tjust run off the ice cream.
I can honestly say thisisbest of the sugar freeice cream toppings that I've tried. And, there are many that I've tried. Who can resist a yummy hot fudge sundae?
I used a mix of Swerve and stevia to sweeten the sauce. It's the perfect addition low carb vanilla ice cream and sugar free whipped cream. Homemade sugar free ice cream like my egg fast vanilla frozen custard or coffee ice cream recipes are also perfect with this sauce.
If you use too much erythritol sweetener, it may crystallize afterthis easy sugar free hot fudge sauce is chilled. To remedy this, just add a bit more heavy cream when reheating.
Note that most low carb bulk sweeteners like Truvia, Swerve, Sukrin, Natvia, and Pyure contain erythritol. If you aren't sure, look at the ingredients listed.
Each serving of this easy sugar free hot fudge sauce is about 2 tablespoons. But, it's really easy to go overboard. No worries, though, because this sauce is virtually guilt-free!
During the hot summer months, you'll want to keep a stash of this easy low carbhot fudge sauce in the refrigerator. To use, just spoon out the amount you want and microwave it to reheat.
If you notice the erythritol crystallized, just add a bit more heavy cream before microwaving. Enjoy this yummy low carb treat!
This easy low carb hot fudge sauce recipe is thick and rich. It's the perfect topping for your low carb ice cream. Add whipped heavy cream for a sundae!
1cupheavy creamlook for one without additives like carageenan
¾cupunsweetened almond milkor coconut milk
¼teaspoonsalt
2teaspoonsvanilla extract
US Customary - Metric
Instructions
Stir butter and chocolate over low heat until melted and combined.
Mix in cocoa, sugar substitute(s), heavy cream, almond milk and salt.
Heat slowly until a boil is reached. Remove from heat and stir in vanilla extract.
Serve warm. Store in refrigerator and reheat small batches as needed.
Notes
For the sweetener, I like to use ½ cup low carb sweetenerplus ¼ teaspoon stevia powder extract. This reduces the amount of erythritol. However, you can use about 1 ¼ to 1 ½ cups low carb sweetener instead of the two different sweeteners.
Avoid using a sweetener with too much erythritol in it as it can crystallize in the refrigerator. If the erythritol does crystallize, add a bit of heavy cream and reheat in the microwave. The crystals should dissolve with the added cream and heating.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
In a medium saucepan set over medium heat, whisk the chocolate, sugar, heavy cream, corn syrup, cocoa powder, and salt together until the chocolate is melted. Whisking occasionally, allow the mixture to come to a boil. Boil for 3 minutes.
Hot fudge is made by boiling together cream, sugar, chocolate, and sometimes butter—the traditional ingredients for fudge—into what is essentially just an undercooked, unset version of the confection. It differs from plain old chocolate sauce by virtue of being gooier and more viscous.
Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
Magic shell is a combination of chocolate and fat (typically sunflower or coconut oil) that hardens into a firm, glossy shell when poured over ice cream. The fat lends the shell a soft, palatable texture so you can easily break through it with a spoon.
The main difference is the texture. Hot fudge is thicker and more rich while chocolate sauce is thinner and more pourable. Chocolate sauce stays sauce in the refrigerator, while hot fudge gets cold and thick…like fudge.
Typically, homemade hot fudge sauce can be stored in an airtight container and will retain its quality for up to three weeks when refrigerated. The durability of hot fudge sauce is attributed to its ingredient composition, which often includes cocoa powder, sugar, butter (how long does butter last?), and milk or cream.
Be sure to serve warm, and, when reheating, reheat only the amount of sauce you intend to use; repeated heating and chilling can make the sauce grainy.
In fact, hot fudge sauce is just a fudge that never sets! Cream or milk, sugar, and butter are slowly boiled down until slightly thickened and light caramel-colored. This boiling-down process not only gives the sauce it's great gooey texture, but also contributes that special “fudgey” taste to the chocolate.
Graining can be caused by stirring the fudge mixture during the cooling process or not adding enough fluid to dissolve the sugar. The trick to fixing graininess is to melt the sugar crystals to give them another chance at setting properly.
Adding an acid such as a couple of tablespoons of lemon juice or white wine and whisking like the Hounds of Hell are snapping at your fingers may emulsify the fat molecules back into the sauce while detangling the protein molecules that have merrily clumped into unappetizing grainy clusters.
This often happens with melted milk chocolate when it overheats or gets a splash of water. Add a couple of tablespoons boiling water and stir through. This will remove the lumps and make it silky smooth again.
The more liquid you incorporate—whether it's brine, vinegar, or soy sauce—the thinner your sauce will be. For a smoother texture, prolonged blending is your best bet. If you want your sauce even smoother, then straining that blended sauce is an even better option.
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