The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Combine flour and sugar. Stir in milk. Microwave on high 2 minutes. Beat well. Continue cooking, stirring every 30 seconds, until thick. (usually 2-3 additional minutes)
Add margarine, vanilla and chocolate chips (adjust amount of chocolate chips to your taste preference) Stir until margarine and chocolate melt and everything is combined.
Use at this stage for an ice cream hot fudge topping. Allow to cool for a fudge cake topping. For fluffy chocolate frosting, allow to cool and whip until fluffy.
This versatile recipe can be used as an ice cream hot fudge topping, a fudge cake filling or topping, or whipped into a fluffy chocolate frosting.
Note: I have made this gluten and dairy free in the past, but am not certain of the measurements. I think it was 1 Tbsp tapioca starch for the flour, and rice or soy milk for the milk.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.