Salted Hot Fudge Sauce

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While our family enjoys traditional pies for Thanksgiving dessert, our Christmas dinner is capped with vanilla ice cream drizzled with homemade hot fudge sauce.  A plate of cookies is typically passed, too.

While baking Christmas cookies several years ago with a friend, she mentioned her family’s beloved homemade chocolate sauce.  As she was making my mouth water describing her go-to hostess gift, she proceeded to whip up a batch and kindly sent me home with a jar.

The salty-sweet combination has made this sauce a favorite with my family, too.  Basic pantry ingredients allow for easy last minute prep.  Conversely, this recipe may be prepared well in advance and will keep several weeks in the fridge…if it lasts that long!

Presented in a Mason jar, the sauce makes a welcome and attractive holiday or hostess gift. The second recipe is simply scaled down to make a more modest amount and will fill an eight-ounce jar perfectly.

Salted Hot Fudge Sauce
This recipe yields four cups and may be transferred to four 8-ounce or two 16-ounce Mason jars for attractive holiday gifts. Simply tie with a bow.

Yields 4 cups.
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Ingredients
  1. 1 (8-ounce) box unsweetened chocolate squares
  2. 1/2 cup butter (1 stick)
  3. 1 (12 ounce) can evaporated milk (not sweetened condensed milk, and not a reduced fat or fat free variety)
  4. 2 cups sugar
  5. 2 teaspoons flaky sea salt or kosher salt
  6. 2 teaspoons vanilla extract or vanilla bean paste
Instructions
  1. Melt the chocolate and the butter in a double boiler.
  2. Add the remaining ingredients and cook over medium-low heat, stirring occasionally, until the sugar is completely dissolved and the sauce looks smooth and glossy. (I estimate this takes me about 7-10 minutes from the time the chocolate is fully melted.)
  3. Cool, and then transfer to 4 one-cup or 2 pint Mason jars or other airtight containers. Store in the refrigerator and reheat gently when ready to serve.
Notes
  1. This recipe may be easily cut in half for a 2-cup yield.
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/
Salted Hot Fudge Sauce
Yields 1
Stored in an air-tight container in the refrigerator, this delicious sauce will keep for weeks…if it lasts that long!
Write a review
Print
Ingredients
  1. 2 ounces unsweetened chocolate
  2. 2 tablespoons butter
  3. 3 ounces evaporated milk (1/3 cup plus 1/2 tablespoon) Note: Not sweetened condensed milk
  4. 1/2 cup sugar
  5. 1/2 teaspoon flaky sea salt (could substitute kosher salt or 1/4 teaspoon regular salt)
  6. 1/2 teaspoon vanilla extract or vanilla bean paste
Instructions
  1. Melt the chocolate and the butter in a double boiler.
  2. Add the remaining ingredients and cook over medium-low heat, stirring occasionally, until the sugar is completely dissolved and the sauce looks smooth and glossy. (I estimate this takes me about 7-10 minutes from the time the chocolate is fully melted.)
  3. Cool, then transfer to an 8-ounce mason jar or other air-tight container and store in the refrigerator. Reheat gently when ready to use again.
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/

 

This recipe is posted along with many other delicious recipes at Thursday’s Treasures, a weekly feature from Recipes For My Boys.

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Comments

  1. Pingback: The Fountain Avenue Kitchen – Hot Fudge Peanut Butter Ice Cream Pie

  2. Callie

    Strange, it says there are 3 comments, but I only see two….and the one I can’t see is the link for the cookies 🙁
    I’m interested in that recipe too, please!

    Reply
  3. Pingback: hot fudge sauce | chocolate fudge sauce recipe | diy wedding favours

  4. Beth

    Hi Ann, what should the consistency be for the sauce? I think I did something wrong. My sauce is runny and milky at bottom. Should I have cooked longer? I used fat free milk–could that be the problem? Yours look so nice!!

    Reply
    1. Ann

      Hi Beth,
      I have never used the fat-free version of the evaporated milk and am guessing that is what made the sauce thin and milky. The consistency with the regular milk is fairly thick and it will firm up as it cools.(Simply rewarm when serving.) It won’t separate either. A friend recently made this and iced a cake with it…which I had never considered! Thank you very much for your feedback. I will make a note on the recipe so that people make sure not to use the lightened versions. If you try again, please let me know!

      Reply
    1. Ann

      I am so glad, Beth. Thank you for taking the time to let me know and to provide the feedback which will, undoubtedly, be helpful to others!

      Reply
  5. Mary Lou Keller

    Oh my stars! Going to make this in near future! I was trying to think of a way to use sea salt with the Dulce De Leche also.

    Reply
    1. Ann

      Sea salt would be a divine addition to the dulce de leche! A friend of mine just used the salted hot fudge sauce to ice a chocolate Bundt cake for which she usually makes a quick fudge icing. I never would have thought of that but she said it worked perfectly. (She spread it on the still-warm cake and then refrigerated.) I am thinking the thicker dulce de leche could be used the same way…with a little sea salt sprinkled on top!

      Reply
    1. Ann

      Not a novice question at all, Becca! While people often use unsalted butter for baking, this recipe has always used salted butter. (I double-checked with the source–a friend whose grandmother originated the recipe!) Using unsalted butter would certainly be fine though. You could simply add a little extra salt, if desired.

      Reply
  6. Mary Lou Keller

    Mine separated as well Ann and I used regular evaporated milk. Hmm I put in jars in fridge so hope it will thicken up. It tastes incredible too. I am thinking a touch of chili pepper might be something to try sometime..

    Reply
    1. Ann

      Coincidently, I just made another batch and after reading your comment, I put everything in a regular pot–not a double boiler–and heated to melt. I have never had the separating problem and wanted to see how foolproof this recipe was! Today’s method worked fine for me–I just heated slowly enough so as not to scorch, so I had a couple of thoughts: Did you heat long enough to fully melt the sugar? Once the butter and chocolate are fully melted, I estimate I cook for about 7-10 minutes or until the sauce looks shiny and smooth. Also, I keep the heat low and don’t boil. When I first add the milk, it doesn’t look completely mixed in, but that changes as the sugar melts. I hope this helps, Mary Lou.
      By the way, I think the addition of cayenne sounds divine!!

      Reply
  7. Mary Lou Keller

    Now that you mention it, I am thinking that I did not cook long enough. I may just put all,of mine in big pot and cook again longer. I thought sugar was dissolved, but chances are it did not.

    That is on my agenda for tomorrow!

    I have to say though, it tastes absolutely divine!

    Reply
    1. Ann

      We will figure this out one way or another! I don’t want anyone having less than perfect results: ) It does sound as though the sugar might not be completely dissolved and, if so, returning to the pot should solve the problem. Looking forward to a progress report!

      Reply
  8. Mary Lou Keller

    Ann! So thrilled… It worked! I cooked longer and it thickened up and no graininess any more. It is perfect and tastes even better.

    It is cooling right now and will go in the jars shortly.

    Thanks for your help! I think I need to get more chocolate and make one more batch, this time with a bit of cayenne pepper. Any suggestion on how much to put in? I have two brother in laws that love spicy food, that batch will be for them. 🙂

    Reply
    1. Ann

      Woo hoo! I think the key was getting your heat high enough to melt the sugar. Truly, this recipe is so foolproof, you could just cook it again: ) As for the pepper, that is a hard question since level of spice is such an individual thing. I err on the side of less spicy and would probably start with 1/8-1/4 teaspoon, taste, and add accordingly. I can’t wait to hear how you make out!

      Reply
  9. Mary Lou Keller

    Thanks! I will be sure to let you know. I took a jar of the fudge sauce and one of the Dulce De Leche as hostess gift tonight to a party.. It makes such a wonderful gift.

    Tomorrow I am making more of both tomorrow.

    Reply
  10. Rachel @ I Love My Disorganized Life

    I love that you included two recipes, one for a large gift-giving batch and one for if you just need a little! This looks so good, who wouldn’t want some on vanilla ice cream, or a brownie, or a piece of cake…I could seriously think of a lot more to put it on! Thanks for sharing at Wicked Good Wednesdays!

    Reply
    1. Ann

      My pleasure, Rachel! Sometimes, it’s just easier to have the breakdown spelled out for you…and sometimes it’s fun to make enough to share!

      Reply
  11. Mary Lou Keller

    Ann, wanted to let you know, I made 4 large batches of this and everyone that got some LOVED it! How could they not?? So yummy and a beautiful gift!

    Happy New Year!

    Reply
    1. Ann

      Happy New Year to you, Mary Lou! I am so glad you made this as a gift and that it was so well received. Thank you very much for letting me know!

      Reply
  12. Mary Lou Keller

    Each batch I made was easier and best part, was being able to lick the spoon and scraper from the pan after the fudge sauce was in jars. 🙂

    Reply
  13. Sheryl

    Is this a recipe that you could actually seal the jars and can for long shelf storage like jam or jelly is done? This recipe sounds wonderful!

    Reply
    1. Ann

      I have not sealed this and am not sure of the pH so don’t want to recommend. That said, it will store for quite a while in the refrigerator. (I was only able to test this by putting a jar in the way back, hidden out of site from my husband and kids!

      Reply
  14. Lena

    Ann, this was a hit last year. For refrigerated storage instructions of your delicious hot fudge, what length of time do you recommend?

    Reply
    1. Ann

      Hi Lena,

      I am so glad this was a hit! I have purposely stowed a jar in the back of the fridge to see how long it would last. The jar made it to about three months before we broke down and ate it. (It still tasted great!) It really helps that the ingredients are mostly pantry items with a long shelf life. Hope that helps!

      Reply
  15. Mary Lou Keller

    I made more of this for this year, it is my go to gift. Made one batch couple of weeks ago two batches yesterday and will make more today!

    Something I did this time for one batch, I put in 1/4 tsp of ground cayenne pepper. It is fabulous! My husband did not notice right away, but then it “hit”. It is not too much heat but just enough and pairs well with the chocolate. First batch I used 1/8 tsp. but it got lost. 1/4 tsp. turned out to be perfect amount.

    Reply
    1. Ann

      Thank you very much for your suggestion and for mentioning the specific amount you used. I think the addition of cayenne sounds terrific and am thrilled this recipe has become a favorite in your house!

      Reply
  16. Danita Lange

    This sounds wonderful! I think I may have to pick up the ingredients this week to try it out. 🙂 I love how you always respond to the questions – a lot of sites don’t do that. Thank you for sharing; I look forward to trying this out!

    Reply
    1. Ann

      It is rather tasty, Danita, and thank you for your thoughtful comment. I do try to answer all of the questions, as I want people to have complete success with the recipes…as I hope you have with this one!

      Reply
    1. Ann

      Hi Brenda,
      Though I have not made it that way, I can’t imagine it would be anything short of fabulous with heavy cream. I hope you enjoy!

      Reply
  17. Pingback: Wicked Good Wednesdays #4 | {i love} my disorganized life{i love} my disorganized life

  18. Karen

    Well, my friend, you did it again! This was perfect as I had everything I needed to make this hot fudge sauce on hand. How great is that! Another reason we dearly love your site is that you share recipes that are delish & wonderful to give to friends an family. And no running for a crazy spice one has never seen before. You are amazing with your recipe shares and I feel you should know how happy you make folks with your recipes…we love them all!! Merry Christmas to you & yours an cheers to a great new year.

    Reply
  19. Pingback: 5-Ingredient No-Churn Vanilla Bean Ice Cream — The Fountain Avenue Kitchen

  20. Pingback: Rosemary Roasted Cashews — The Fountain Avenue Kitchen

    1. Ann Post author

      You could try it, Rosemary, but I’m afraid the undertones of molasses in the brown sugar may not complement the flavor of this recipe quite as well.

      Reply