Every December, I am on the lookout for recipes that are good enough, cute enough, or creative enough to give as a gift.

If you love to cook – and give gifts, for that matter – giving homemade gifts is a logical choice.

About The Recipe

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.

More Gift-Worthy Chocolate Recipes

• Chocolate dessert “salami”
• 4-ingredient Brazilian chocolate truffles
• Chocolate ganache truffles
• El submarino (Argentine hot chocolate)

Continue to Content

Salty Hot Fudge

Yield: 1.5 pints

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

This sauce hardens in the refrigerator. To soften before serving, simply heat it in the microwave for a few seconds.

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Ingredients

• 1/2 cup salted butter
• 2 ounces unsweetened chocolate, chopped
• 1/2 cup cocoa
• 2/3 cup white granulated sugar
• 1 cup heavy whipping cream
• 1 scant teaspoon fine grain sea salt
• 2 teaspoons vanilla extract

Instructions

1. 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.
2. 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.

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