Doris’s Salty Hot Fudge
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.
- Total:
Ingredients
- ½cup salted butter
- 2ounces unsweetened chocolate, roughly chopped
- ½cup Dutch processed cocoa
- ⅔cup sugar
- 1cup heavy cream
- 2teaspoons salt
- 2teaspoons vanilla
Instructions
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 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.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.