Doris’s Salty Hot Fudge
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup salted butter
- 2ounces unsweetened chocolate, roughly chopped
- ½cup Dutch processed cocoa
- ⅔cup sugar
- 1cup heavy cream
- 2teaspoons salt
- 2teaspoons vanilla
Nutritional analysis per serving (10 servings)
262 calories; 21 grams fat; 13 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 2 grams protein; 138 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy saucepan over low heat, melt butter and chocolate, stirring constantly so chocolate doesn’t burn.
- Step 2
Add the cocoa, sugar and ¾ cup heavy cream. Turn heat to medium-low and stir constantly until lumps are gone and sauce is just heated, about 2 to 3 minutes. Stir in remaining cream and mix until smooth and thick, about another minute.
- Step 3
Remove from heat and stir in salt and vanilla. Pour into small jars, let cool and then cover. Will keep in the refrigerator for a month.
Private Notes
Comments
I made this for Christmas gifts one year. Not too many folks liked the salt (called it "interesting"), so the following year I used only the salted butter and left everything else the same. People RAVED over it. Packed it in 1/2 pint jars with a ribbon. BIG hit, easy to do. I quadrupled the recipe and it was easy and fast. I've kept it in the fridge for way longer than a month, too.
I think a hot water bath is the way to go. Tip: remove the chilled jar a couple hours before you need it hot, so it is room temp. Then run some hot tap water into a bowl or small pot, place jar inside, and one or two changes of hot tap water should make it perfect. No need to heat on the stove if your tap water is hot. If you are especially worried water might infiltrate your sealed jar, place the jar inside a zip-loc bag before placing into hot tap water bath.
This recipe is delicious! However, I found 2 tsp of salt to be way too much (and I love salty food!). As another commenter mentioned, about 1 tsp is good. Since the type of salt isn't specified, perhaps the original recipe called for sea salt or something coarser than the table or kosher salt that most of us probably used.
after reading comments I uses 1/4 tsp salt and it was perfect!
Delicious & easy! I made almost as written. We only had sea salt, so I added 1 teaspoon of salt that I only slightly crushed and it is the perfect accompaniment to vanilla ice cream! You get get a bang of saltiness with a bite of chocolate. I could almost eat it by the spoonful.
What type of salt, please?
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