By Kim Severson
- Total Time
- 10 minutes
- Rating
- 5(345)
- Notes
- Read community notes
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.
Featured in: Southern Flavors Sure to Delight
Learn: How to Make Ice Cream
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Ingredients
Yield:About a pint and a half
- ½cup salted butter
- 2ounces unsweetened chocolate, roughly chopped
- ½cup Dutch processed cocoa
- ⅔cup sugar
- 1cup heavy cream
- 2teaspoons salt
- 2teaspoons vanilla
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
263 calories; 22 grams fat; 13 grams saturated fat; 0 grams 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.
Ratings
5
out of 5
345
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Cooking Notes
Jan
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.
Alice
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.
Allison
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.
Rhubarb Man
Also good with a little less salt.
Everyone should have a jar of this in the refrigerator (and it keeps longer than a month!).
John
About saltiness - if you taste the the fudge/syrup by itself, it may well taste very salty. Try putting it on ice cream, and sprinkling some nuts on top. I believe the saltiness of the syrup is meant to offset the sweetness of whatever you put it on, like ice cream.
Vicki Cunniffe
See notes on salt BEFORE making!!!!
Alexi
I made this recently and used 60% bittersweet chocolate instead of unsweetened, and used a little less sugar to balance it out. I thought 2 tsp of salt seemed too much, so I used 1 tsp and I liked it that way. To reheat it, I warm up a butter warmer pot on the stove, remove it from the heat, add as much as I'm going to use, and stir it until it's liquidy again. I plan to make this as gifts this year.
Hilary
Awesome recipe minus the excess salt. I used 1/4 teaspoon instead of 2 teaspoons, and it was great. Super fast and easy way to make a fabulous dessert for guests.
Ellen
Wow this was amazing, and it's a very forgiving recipe if you need to modify based on what you have at home. Here are my modifications: 1) Used unsalted butter and only 1/4 tsp salt at end of recipe. 2) Used 70% dark chocolate (from TJs) instead of unsweetened and decreased sugar to 1/2 cup (or less). You can go lower on these amounts and then adjust at the end if necessary.
Jonathan
Makes exactly one pint. Your guess was correct.
Pat
What type of salt, please?
Ron Jones
I’ve done this twice. In round 2, I doubled the recipe and used a double boiler to avoid worrying about overheating or burning the chocolate. I only added 1 tsp of Malden salt…the first try was just a bit too salty which detracted from the chocolate flavour which was perfect in my second try.
Mac
1 teaspoon of sea salt was delicious! Didn’t have vanilla so I substituted maple syrup. Still great
Aimee
I subbed 2tbsp of barley malt syrup for some of the sugar, otherwise made as directed. I used the full amount of salt (kosher) and didn’t find it overly salty, I did measure by weight (8-9 grams for 2 tsp) instead of volume. Reheats beautifully in the microwave in 10-15 second intervals, stirring in between. I agree with other comments about the consistency, it’s very runny when warm, so more of a very rich tasting chocolate syrup than fudge.
Noellei
Instead of using 2 teaspoons of salt I used 1 teaspoon and I think that made it better.
PJ
I wish I had read these notes prior to making the sauce. It’s way too salty for my taste. Now I’m “doctoring” it to fix the salt. Definitely decrease the salt in recipe.
Rebecca
Did the folks who said this was too salty use kosher salt? Just curious as I’ve learned from NTY it makes a big difference?
Ben
Way too salty - takes over and tastes of nothing but salty bitterness. Could probably do with 1/4 the amount at most. Wouldn't make this again without leaving out most of to all the salt
Ellen
Wow this was amazing, and it's a very forgiving recipe if you need to modify based on what you have at home. Here are my modifications: 1) Used unsalted butter and only 1/4 tsp salt at end of recipe. 2) Used 70% dark chocolate (from TJs) instead of unsweetened and decreased sugar to 1/2 cup (or less). You can go lower on these amounts and then adjust at the end if necessary.
Sabena
Yesterday I made this for Christmas and although I didn’t have salted butter I thought that 2 teaspoons of salt was excessive. Does it matter what kind of salt is used? I had Italian sea salt and it is very salty. My guest enjoyed it a lot with vanilla ice cream. Coffee ice cream was too sharp for this otherwise delicious chocolate sauce. I would definitely make it again.
Sandy
Made this with half thr salt & added 1/8 tsp cayenne & 1/2 tsp cinnamon for a "Mexican" twist. OMG, SO GOOD.
Alison
Use less salt like everyone else says! Otherwise perfect!
half the sugar & no added salt
I only used 1/3 cup of sugar & no added salt & it was perfect
beth
This is so easy. Thanks for the tips..I needed up using unsalted butter with 1tsp salt.
Hilary
Awesome recipe minus the excess salt. I used 1/4 teaspoon instead of 2 teaspoons, and it was great. Super fast and easy way to make a fabulous dessert for guests.
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