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.

  • 1 (8-ounce) box unsweetened chocolate squares
  • 1/2 cup butter (1 stick)
  • 1 (12 ounce) can evaporated milk (not sweetened condensed milk, and not a reduced fat or fat free variety)
  • 2 cups sugar
  • 2 teaspoons flaky sea salt or kosher salt
  • 2 teaspoons vanilla extract or vanilla bean paste

  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

This recipe may be easily cut in half for a 2-cup yield.

http://fountainavenuekitchen.com/salted-hot-fudge-sauce/

Salted Hot Fudge Sauce

Yield: one cup

Stored in an air-tight container in the refrigerator, this delicious sauce will keep for weeks…if it lasts that long!

  • 2 ounces unsweetened chocolate
  • 2 tablespoons butter
  • 3 ounces evaporated milk (1/3 cup plus 1/2 tablespoon) Note: Not sweetened condensed milk
  • 1/2 cup sugar
  • 1/2 teaspoon flaky sea salt (could substitute kosher salt or 1/4 teaspoon regular salt)
  • 1/2 teaspoon vanilla extract or vanilla bean paste

  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.

http://fountainavenuekitchen.com/salted-hot-fudge-sauce/

 

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