Hot Fudge
Ingredients
- 1/2 cup heavy cream
- 1/4 cup water
- 1/2 cup Allulose
- 2 tbsp butter
- 3 oz unsweetened chocolate finely chopped (I use a blender)
- 1 tsp vanilla extract
- 1/2 tsp espresso powder optional
Method
Whisk the cream and water together in a measuring cup. Pour into a medium saucepan over medium heat. Add the sweetener and butter.
Bring to a simmer, whisking until the sweetener dissolves. Cook 5 minutes, whisking frequently. Do not let it boil.
Remove from heat and add the chopped chocolate and let sit 3 minutes, to melt. Add the vanilla extract, espresso powder, and salt and whisk until smooth.
Storage
Store in an airtight container and refrigerate for up to a week. It will firm up and become more like soft fudge in the fridge. To use, gently warm until melty.
For longer storage, freeze in an airtight container or portion into small cubes. Freeze for up to 2–3 months.
To use from frozen, reheat gently (microwave in short bursts or on the stovetop over low heat), stirring until smooth. If needed, add a small splash of cream to restore texture.