Fattening Hot Fudge Sauce Recipes

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EASY SUGAR FREE HOT FUDGE SAUCE



Easy Sugar Free Hot Fudge Sauce image

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!

Provided by Lisa MarcAurele

Categories     Condiment

Time 15m

Number Of Ingredients 9

1/2 cup butter
3 ounces unsweetened baking chocolate
1/2 cup unsweetened cocoa
1/2 cup low carb sugar substitute (more or less to taste)
1/4 teaspoon stevia concentrated powder (or pure monk fruit powder)
1 cup heavy cream (look for one without additives like carageenan)
3/4 cup unsweetened almond milk (or coconut milk)
1/4 teaspoon salt
2 teaspoons vanilla extract

Steps:

  • 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.

Nutrition Facts : ServingSize 28 g, Calories 62 kcal, Carbohydrate 3 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 74 mg, Fiber 1 g, Sugar 1 g

NO GUILT HOT FUDGE SAUCE



No Guilt Hot Fudge Sauce image

Per the Galloping Gourmet (Graham Kerr) this makes a thick rich sauce and he's right on with this description. The sauce thickens well, with a nice gloss and remains pourable even when chilled. I've made numerous batches of this recipe to dip strawberries and orange slices and to top that boring fat-free frozen yogurt. Truth be know, I often sneak a spoonful straight-up while browsing the fridge. ;-)

Provided by SusieQusie

Categories     Sauces

Time 10m

Yield 1 1/4 cups, 20 serving(s)

Number Of Ingredients 7

1/4 cup unsweetened Dutch-processed cocoa powder
1/2 teaspoon instant coffee crystals
1/4 cup Splenda granular, granular kind not packets
1 pinch salt
1 cup 2% evaporated milk (low fat, not condensed milk!)
1 tablespoon chocolate chips (cinnamon & raspberry chips are good also)
1/2 teaspoon vanilla extract

Steps:

  • In a small saucepan, whisk together the cocoa, coffee crystals, Splenda and salt.
  • Gradually add the milk and stir over medium-low heat until smooth.
  • Simmer 1 minute, stirring constantly.
  • Add the chocolate chips, stirring until melted.
  • Remove from heat and stir in the vanilla.
  • Store in the refrigerator. (Store? Is he kidding? I eat it right out of the pan, with a spoon!).
  • * Serving size = 1 tablespoon.

Nutrition Facts : Calories 5.3, Fat 0.3, SaturatedFat 0.2, Sodium 8.1, Carbohydrate 0.9, Fiber 0.4, Sugar 0.3, Protein 0.2

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