Back
0 from 0 votes

Salted Butter Chocolate Sauce

If you can’t get salted butter, most salted butter has about ¼ teaspoon of salt per 4 ounces (115g), so you can use that as your guide, and use unsalted butter.

Course: Others

Ingredients

  • 1 cup (250ml) whole milk or half-and-half
  • 6 tablespoons (3 ounces, 85g) salted butter cubed
  • 1/4 cup (45g) packed light brown sugar
  • 8 ounces (230g) bittersweet or semisweet chocolate chopped
  • 1 teaspoon vanilla extract
  • Scant 1/8 teaspoon sea salt

Instructions

    Cup of Yum
  1. Heat the milk, butter, and brown sugar in a saucepan until it begins to steam.
  2. Remove from heat and add the chocolate, vanilla, and salt, stirring gently until the chocolate is melted and the sauce is smooth.

Notes

  • Serve the sauce warm with ice cream, or cool it to room temperature and store it in the refrigerator for 1 to 2 weeks. Rewarm the sauce by putting the jar in a pan of very hot water.