Small Batch Salted Hot Fudge Sauce
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.

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