Doris’s Salty Hot Fudge

5.0(401)

This recipe came to The Times from Doris Muramatsu, a musician with the band Girlyman. It takes about 15 minutes to make and is particularly terrific over ice cream with some spicy pecans chopped on top. It is also an easily made token of true friendship and cheer: pour some into small jars and give it to friends.

by Kim Severson

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AmericanQuick, Sauces And Gravies, Dessert

Servings

—

About a pint and a half

Total time

10 min

Calories / serving

262 kcal

Ingredients (7)

1/2 cup salted butterbutter
2 ounces unsweetened chocolate, roughly chopped
1/2 cup Dutch processed cocoa
2/3 cup sugarsugar
1 cup heavy creamheavy-cream
2 teaspoons saltsalt
2 teaspoons vanillavanilla

Instructions (3 steps)

01In a heavy saucepan over low heat, melt butter and chocolate, stirring constantly so chocolate doesn’t burn.
02Add the cocoa, sugar and 3/4 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.
03Remove 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.

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