I’m a firm believer in drowning all ice cream in hot fudge sauce.
In fact, I believe that most things should be drowned in hot fudge.
Bananas, strawberries, oreos, chocolate chip cookies…I think all of them could use a generous dousing of fudge sauce to be honest.
The problem is that most hot fudge is probably not something you want to use as a dip for any and everything, for health and sanity reasons.
This hot fudge is different. It’s sugar and fat free, yet practically indistinguishable from regular fudge. Really, really. (I’ve even had others confirm so I know it’s not just me.)
I honestly feel weird referring to it as sugar and fat free, because really it’s just damn good fudge.
Sugar-free, Fat Free Hot Fudge
- ¼ cup fat free evaporated milk
- 2 tbs sugar free vanilla syrup*
- 1 tbs cocoa powder (2 tsps if you use Hershey’s dark cocoa)
Optional add ins (I can vouch for all!):
- dash salt
- ¼ tsp extract (I’ve used butter extract and vanilla extract)
- 1/8 tsp molasses (adds caramel notes)
- ½ tsp coffee concentrate (intensifies chocolate flavor; add more to make mocha flavored sauce)
- 1 tbs chocolate chips – yum
- In a microwave safe bowl, whisk together the evaporated milk, sugar free vanilla syrup, and cocoa powder.
- Microwave at high for 2-3 minutes, stirring every 5 seconds, or whenever the fudge bubbles up and threatens to spill over the sides of the bowl. The hot fudge should thicken to a nice pourable consistency. It’ll thicken even more as it cools.
- Remove the hot fudge from the microwave, stir in any of the optional add-ins, and whisk for one minute as it cools.
- Serve immediately, or reheat as desired!**
*I recommend Monin since I haven’t tried the recipe with any other brands, but I think any sugar free vanilla syrup should work. Note that if the sugar-free syrup has a strong artificial aftertaste, it will likely be present in the final product, so use a brand with minimal aftertaste.
** If you plan to store any remaining fudge sauce (although it’s a small batch so there probably won’t be much left over), I’d recommend adding ½ tsp corn syrup.
Looking for a more traditional recipe? I can personally vouch for this hot fudge.