Salted Hot Fudge Sauce

5 from 2 votes

This recipe may be transferred into four 8-ounce or two 16-ounce Mason jars for attractive holiday gifts. Simply tie with a bow.

Yield: 4 cups

1 (8-ounce) box unsweetened chocolate squares
½ 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 (384g) granulated sugar
2 teaspoons flaky sea salt or kosher salt
2 teaspoons vanilla extract or vanilla bean paste

Melt the chocolate and the butter in a double boiler.
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. (This takes me about 7-10 minutes from the time the chocolate is fully melted.)
Cool slightly, and then transfer to 4 (8-ounce) or 2 pint-size Mason jars or other airtight containers. Store in the refrigerator, where the sauce will keep for quite a few months. It will firm up when cold; reheat gently when ready to serve.

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