salty hot fudge

I am a salty-sweet girl through and through. This hot fudge riffs on the classic recipe, but uses only baking chocolate and skips the addition of dutch processed cocoa to save on the ingredient list. Plus, adding flakey salt makes all of us feel fancy. Bon appetit!

Time: 20 minutes | Serves: 8 (plus leftovers!)

Ingredients:

  • 4oz box of unsweetened baking chocolate (e.g., Bakers Bars)

  • 4oz box of semi-sweet baking chocolate

  • 1 stick of butter (unsalted)

  • 1 cup of heavy cream

  • 1/2 cup sugar

  • 2 teaspoons vanilla

  • 1-2 teaspoons kosher salt

  • flakey salt (e.g., Maldon)

Instructions:

  1. Over low heat, begin melting the entire stick of butter in a double boiler or heavy bottom pot.

  2. Chop up both of the chocolate bars into smaller pieces.

  3. Add the chocolate into the same pot and begin mixing. Mix frequently until the chocolate and butter are fully melted. (Hint: Don’t walk away here - you don’t want to burn the chocolate or brown the butter!)

  4. Once the butter and chocolate melted together, remove the pot from the heat. Then add 3/4 cup of heavy cream and 1/2 cup of sugar.

  5. Remove the pot to the stove and stir constantly to combine over low heat. Stir until the sugar is fully incorporated and there are no lumps remaining.

  6. Stir in the remaining 1/4 cup of heavy cream.

  7. Remove from heat.

  8. Stir in 1-2 teaspoons of salt and 2 teaspoons vanilla.

  9. Taste to ensure it is to your liking of sweetness / saltiness - you can always add a bit more salt or sugar here if necessary.

  10. Allow to cool slightly. Top with a sprinkle of flakey salt just before serving.

  11. Serve with ice cream. Enjoy!

Note: This will keep in your fridge for 2 weeks. To reuse, heat in the microwave in 30 second increments or on the stove over low heat.