My mother-in-law is great at setting traditions and keeping them. We have an annual ski trip, Easter Egg Hunt, week of family camp, and grandkid sleepovers that are never missed. Although she always finds new recipes for us to enjoy, her kitchen buffet usually contains a yellow birthday cake covered with white frosting and chocolate chips (it is delicious) and hot fudge that we ladle over cold peppermint stick ice cream for the holiday. Here is her sweet and easy hot fudge recipe—traditional and comforting, every time.
This recipe is vegan, gluten-free, and dairy-free.
Mom Bolt’s Hot Fudge
Serves 10, over ice cream
1 cup sugar
⅓ cup cocoa powder
¼ teaspoon salt
3 tablespoons flour (Lark Loves Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
1 teaspoon vanilla
1 cup milk (dairy or vegan)
3 tablespoons butter (Lark Loves Plant Butter Sticks with Almond Oil)
In a small saucepan, mix the dry ingredients and then stir in vanilla and add ½ of the milk very slowly in a steady stream, otherwise you will have a lumpy hot fudge. When you have added the other half of the milk and it is stirred into the chocolate mixture very well, start to cook the fudge on medium heat, then slowly add the rest of the milk. The hot fudge is ready after 1 minute of a slow boil when the sauce reaches a thick consistency. Add the butter and stir until combined. Serve and enjoy!
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