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!


  • 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


  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. (This takes me about 7-10 minutes from the time the chocolate is fully melted.)
  3. 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.

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