Rich, gooey, smooth hot fudge chocolate sauce. Perfect for ice cream or for chocolate dipping sauce.
Pour half the liquid from the can of coconut milk into a mixing bowl. Then pour the fat (or solids) into a heavy-bottomed sauce pan.
Add sugar, honey and salt to the sauce pan and caramelize over medium heat by bringing mixture to a gentle boil. Insert candy thermometer and continue cooking until the mixture reaches 220F on the candy thermometer.
While the sugar and coconut milk is caramelizing, add the water and then sift the cocoa powder into the liquid from the coconut milk. Mix until smooth.
Once the sugar mixture reaches 220F, remove from heat and stir in the chocolate mixture and cocoa butter. Stir gently until smooth.
For extra-smooth sauce run it through a fine mesh sieve before it cools.
Store Hot Fudge Chocolate Sauce in the refrigerator for up to one week. It can be heated in the microwave or on the stove top, in a double boiler, when you are ready to serve it.
No corn syrup or chocolate chips needs. Completely from scratch!