This tried-and-true chocolate sauce is thick, velvety, and strikes the right salty-sweet balance. It’s quick and easy to prepare and makes a lovely gift! (Small and big batch recipe cards included.)
While my family enjoys traditional pies for our Thanksgiving dessert, Christmas dinner is always capped off with vanilla ice cream drizzled with homemade hot fudge sauce. A plate of cookies is typically passed, too.
While baking Christmas cookies quite a few years ago with a friend, she mentioned her family’s beloved homemade chocolate sauce. As she was making my mouth water describing her go-to hostess gift, she proceeded to whip up a batch and kindly sent me home with a jar.
Ever since, the salty-sweet sauce has been a favorite with my family, too. It quickly became a go-to gift for me as well–one that I actually get friendly reminders about!
Conveniently, the use of basic pantry ingredients allow for quick, last-minute prep. Those who like to plan ahead, however, will appreciate that the recipe may be prepared well in advance and will keep several months in the fridge…if it lasts that long!
Presented in a Mason jar, the sauce makes a welcome and attractive holiday or hostess gift. The full batch fills four 8-ounce or two pint-size jars.
If preferred, the recipe can easily be halved or even quartered. The latter option yields a single cup, because sometimes a small batch is just right.
I’m far more likely to make a mistake on a recipe when I’m doing mental math and otherwise multi-tasking. To prevent you from doing the same, I’ve included a separate printable recipe card with measurements for the cup-size batch.
I’ve also received lots of great reader feedback. One longtime fan likes to add a pinch of cayenne pepper for the slightest bit of heat. A friend once used the sauce, which thickens when refrigerated, to frost a cake and reported it was a hit. Just make sure to keep the cake chilled!
Following is a quick photo overview of the easy process:
Salted Hot Fudge Sauce
Yield: 4 cups
Ingredients
- 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
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 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.
Notes
Small Batch Salted Hot Fudge Sauce
Ingredients
- 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
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.
Recipe first published December 14, 2012.
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