Doriss Salty Hot Fudge Recipes

DORIS'S SALTY HOT FUDGE

Doris's Salty Hot Fudge image

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.

Provided by Kim Severson

Categories quick, sauces and gravies, dessert

Time 10m

Yield About a pint and a half

Number Of Ingredients 7

Ingredients

1/2 cup salted butter
2 ounces unsweetened chocolate, roughly chopped
1/2 cup Dutch processed cocoa
2/3 cup sugar
1 cup heavy cream
2 teaspoons salt
2 teaspoons vanilla

Steps:

In a heavy saucepan over low heat, melt butter and chocolate, stirring constantly so chocolate doesn't burn.
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.
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.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 138 milligrams, Sugar 14 grams, TransFat 0 grams

SWEET AND SALTY FUDGE

Sweet and Salty Fudge image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h45m

Yield 9 to 16 squares

Number Of Ingredients 6

Ingredients

Nonstick cooking spray, for the foil
2 cups semisweet chocolate chips
One 14-ounce can sweetened condensed milk
1/2 cup peanut butter
1/2 cup kettle-cooked chips, lightly crushed
1/2 cup thin pretzel sticks, lightly crushed

Steps:

Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

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