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.


  • 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.


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

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