Vegan Hot Fudge

Steps

1. 1

   In a small pot (1 1/2 quarts), combine the coconut cream, corn syrup, brown sugar, salt and vegan butter. Warm over medium heat, stirring frequently, until the butter melts and the mixture begins to simmer.

2. 2

   Simmer for 1 minute, then reduce the heat to low-medium and stir in the chocolate until it melts.

3. 3

   Remove from heat and whisk the cocoa powder and vanilla in until smooth.

4. 4

   Return the pot to heat (still low-medium) and cook for just about 30 seconds more, stirring constantly. Remove from heat and let cool. It will thicken as it cools so don't worry if it's not super thick right away.

5. 5

   Store leftover fudge sauce in an airtight container in the refrigerator for up to 2 weeks. You can reheat it in the microwave for 20-30 seconds or until warm, or reheat on the stovetop in a small pan.