Hot Fudge in a Hurry



So we are watching TV the other night and during the commerical break I stand up and announce that I’ll be right back. As I head toward the kitchen, Steve asks, “What are you doing?” “Oh, I’m just gonna make some chocolate sauce.”

Yes, you can just about make this sauce during the commercial break. It’s that quick and easy, provided you use the right ingredients. And that’s what you get, Steve, for marrying a chef. Homemade dark chocolate sauce at 9 p.m. Poor thing.


Hot Fudge in a Hurry

2/3 cup Sucanat (dried cane juice)

2/3 cup water

2 heaping tablespoons high quality cocoa (the best you can afford)

2 tablespoons almond butter

1-2 tablespoons vegan chocolate chips

Pinch of sea salt

Splash of vanilla extract or other flavoring (optional)

Combine sugar and water in a small sauce pan and stir to dissolve over medium high heat.  Bring to boil and allow to bubble for about 5 minutes. Careful not to let it boil over, whisking occassionally. Reduce heat if necessary, but keep it boiling. This will help reduce the liquid to a nice smooth syrup.


Remove from heat and whisk in cocoa until well blended. Add almond butter and blend well, returning to low heat if needed to melt thoroughly. Off the heat, add the chocolate chips and stir to melt. Add a pinch of salt.

Apply liberally wherever you need warm, dark chocolate sauce.

Makes about 1/2 cup of fudgy goodness.


5 thoughts on “Hot Fudge in a Hurry

    • I tried it both ways, and found that granulated sugar crystalizes, and makes for a grainy texture for this recipe. Possibly if you increased the water and continued to boil the sugar to the candy making stage it would smooth out–but then you might end up with fudge instead of a sauce. I find the sucanat melts beautifully and makes this a very quick and easy sauce.

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