Peanut Butter Hot Fudge – Peanut butter and chocolate come together to make a rich hot fudge perfect for topping your ice cream or other desserts
And just like that, National Ice Cream Month is coming to a close. Anyone else feel like summer just flew by?! Schools here in Atlanta are already starting back up on Wednesday. How crazy is that?!
Anywho, before we get to the final recipe of the month, let’s recap some of the favorite recipes that we debuted this month:
Your favorite recipe: Butterscotch Vanilla Bean Sauce
You guys went crazy for this easy homemade sauce. I bet it was those gorgeous flecks of real vanilla bean.
Runner up: Apple Pie Sundae
This deconstructed apple pie was also a reader favorite. Was it the caramelized apples? Or maybe the Cinnamon Crumble ice cream? I personally loved those apple pie crust pieces 😉
My favorite: Peanut Butter Chocolate Ice Cream Whoopie Pies
These whoopie pies were, by far, my favorite treat this month. You guys already know how much I love duo of peanut butter and chocolate. Well, it got even better with this treat due to the incredible Peanut Butter Chocolate ice cream from High Road sandwiched in a fluffy cake sandwich.
Today’s recipe is another tribute to this dynamic duo. It was inspired by my love of hot fudge sauce.
Ever since I was a little kid, hot fudge was the most glorious topping you could put on a sundae. Not only did it add the perfect amount of rich, thick chocolate to any ice cream, the warm consistency melted the ice cream a little, which made it even better. I definitely live in the group of people who love soft, almost melted ice cream so this was ideal for me.
But I can’t just feature any old hot fudge recipe here. There’s got to be something special about it.
Enter: creamy peanut butter.
That’s right – today’s recipe is a Peanut Butter Hot Fudge sauce. Check it out!
Upon the first taste of this sauce, it’s almost like we took a bunch of peanut butter cups and melted them down into a sauce. Yup, I am so serious. It’s got the perfect blend of milk chocolate and peanut butter flavors. You’re gonna want to eat it straight from the jar – I definitely did!
Making this hot fudge is so super easy. It’s just like making a hot chocolate to any other stove top sauce. And it’s ready in less than 10 minutes!
To start off, we heat up the heavy cream, butter, sugar, and corn syrup. This helps dissolve all the sugar.
Once the sugar is all dissolved, we remove the mixture from the heat and stir in the chopped chocolate, creamy peanut butter, and vanilla extract. That’s it! Now it’s ready for pouring over ice cream. Or cake, or brownies, or cookies, or…
There really are no gimmicks or tricks to this recipe. But in case you’re still a little concerned, I thought through a few issues that could come up as you make this sauce and how you can get past them:
- Since the highlight of any hot fudge is the chocolate, you MUST use good-quality chocolate. I used a combination of Baker’s chocolate and Ghiradelli since that’s what I had in the pantry.
- It’s important to add the chocolate at the end of the process, when the cream is off the heat, to ensure it does not burn. Once the chocolate burns or gets too hot, it will begin to solidify again and there’s no saving it.
There we have it – the last recipe of National Ice Cream month. I’ve loved celebrating this month with you all. But just because this month is over, doesn’t mean the ice cream eating has to end. As long as the temps continue to stay in the 90s, I’ll be enjoying some ice cream and sorbet on the reg. I hope you will too!
Peanut Butter Hot Fudge
- 1/2 cup heavy cream
- 3 tablespoons butter salted, sliced into pieces
- 1 tablespoon light corn syrup
- 1/3 cup granulated sugar
- 4 ounces semi-sweet chocolate chopped
- 1/2 cup creamy peanut butter
- 1/2 teaspoon pure vanilla extract
- Add cream, butter, corn syrup, and sugar into a medium saucepan. Whisk together and place over medium-high heat to boil. Once boiling, cook for 3 more minutes, whisking occasionally to keep it from boiling over. .
- Remove from heat and add chocolate, peanut butter, and vanilla extract. Whisk until smooth. Let it cool for 10 minutes to let it thicken. Store leftovers in the fridge.