It’s easy to find a recipe for vegan hot fudge, but finding a recipe for old-fashioned hot fudge sauce, the kind made nearly a century ago, is a lot harder, because those recipes were a lot scarcer. So we rounded up a cookbook from 1938, and found the hot fudge sauce recipe therein, and veganized it!
The cool thing about this cookbook is that it’s actually the cookbook which is believed to have spawned the precursor to Rice Krispies Treats (you can read about the “The Curious and Murky History of Rice Krispies Treats” in our Vegan Rice Krispies and Cocoa Rice Crispy Treats recipe). And there are so many cool and quaint recipes and homemaking hints in the book as well; things were very different in 1938. There’s even a ‘recipe’ (instructions) for how to make instant coffee!
Now, this recipe calls for either powdered sugar (make sure the one you get is vegan), or you can use something like Swerve. We’ve found that if you do use Swerve or another powdered sugar substitute, that even though they say that it cooks and bakes just like regular sugar, you may need to add a bit of cornstarch or tapioca starch to get it to thicken properly. Not that that’s a problem, but just to give you a heads up.
Of course, this vegan hot fudge sauce is wonderful over ice cream, but we also really like it on top of our Easy Microwave Chocolate Mug Cake recipe!
Good Old-Fashioned Hot Fudge Recipe Done Up Vegan and Gluten-Free!
1/2 cup raw cacao or baking cocoa
1/2 cup confectioners sugar
1 cup water
2 teaspoons vegan butter or margarine
1/2 teaspoon vanilla
dash of salt
Place all of the ingredients in a small heavy saucepan. Bring to a boil over medium heat, whisking constantly. Cook until the desired thickness. Remove from heat and whisk in the vanilla.
NOTE: Again, if you are going to use a non-sugar powdered sugar replacement such as Swerve, then your hot fudge sauce may stay pretty thin. In that case, once you notice that it’s not getting as thick as you want it, take a bit of it out of the pot, put it in a heat-proof bowl, and stir in 1 to 2 teaspoons of cornstarch or tapioca starch, stirring well until it’s completely smooth. Then whisk it back into the pot and continue cooking until it thickens up.
Serve with ice cream, sherbet (orange sherbet with hot fudge sauce is amazing; so is coffee ice cream with hot fudge sauce), microwave mug cake, or a spoon! :~)
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