Every December, I am on the lookout for recipes that are good enough, cute enough, or creative enough to give as a gift. Since I love to cook – and give gifts, for that matter – giving my recipient something I have made seems rather intuitive.
I was reading The New York Times the other day, and stumbled upon this recipe for salty hot fudge. I hit the jackpot, because I had been searching for another good recipe to feature in my gift-worthy recipe section. This 0ne didn’t disappoint.
If you’re giving this as a gift, put it in a Mason jar and tie it up with a pretty bow. If you’re feeling ambitious, you could give this with a package of homemade graham crackers. This hot fudge will keep in the refrigerator for up to a month.
How To Use This Salty Hot Fudge
- On top of ice cream
- On toast
- To add flavor to coffee
- Mixed with hot milk to make hot chocolate
- As a filling for sandwich cookies
It can also be eaten straight out of the jar. But I probably didn’t have to tell you that.
Salty Hot Fudge Recipe
Yield: A pint and a half
Cook Time: 6 min
Total Time: 10 min
This sauce hardens in the refrigerator. To soften before serving, simply heat it in the microwave for a few seconds.
1/2 cup salted butter
2 ounces unsweetened chocolate, chopped
1/2 cup cocoa
2/3 cup sugar
1 cup heavy whipping cream
1 scant teaspoon fine grain sea salt
2 teaspoons vanilla
Melt butter and chocolate in heavy saucepan over low heat. Stir constantly to avoid burning. Add cocoa, sugar, and 3/4 cup of cream. Increase heat to medium-low. Cook for 2 to 3 minutes, stirring constantly until lumps are gone and sauce is smooth. Stir in remaining 1/4 cup of cream and cook for about 1 minute. Remove from heat. Stir in salt and vanilla. Pour sauce into jars and allow to cool, uncovered. Add lids and store in refrigerator for up to 1 month.
Adapted from The New York Times