- 2 ounces unsweetened chocolate
- 2 tablespoons (28g) butter
- 3 ounces evaporated milk (89ml or ⅓ cup plus ½ tablespoon; not sweetened condensed milk)
- ½ cup (96g) granulated sugar
- ½ teaspoon flaky sea salt (could substitute kosher salt or 1/4 teaspoon regular salt)
- ½ teaspoon vanilla extract or vanilla bean paste
Small Batch Salted Hot Fudge Sauce
Yield: 1 cup
Stored in an air-tight container in the refrigerator, this delicious sauce will keep for several months…not that it will last that long!
Ingredients
Instructions
- 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 an 8-ounce jar or other airtight container. 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.