Peanut Butter Hot Fudge Sauce. You heard me right.
Quite honestly, I didn’t even know this was a thing, but now there’s a whole new world of hot fudge sauce opened up to me.
Hello? White chocolate peanut butter hot fudge sauce.
Chocolate hazelnut hot fudge sauce.
Biscoff hot fudge sauce.
I’m on a mission to try ‘em all. You know, for research.
But for this recipe, I used plain ol’ peanut butter. Well, actually Peanut Butter and Co. Smooth Operator Peanut Butter, which is not actually quite so plain. It’s perfectly silky smooth, which is the consistency I wanted for my fudge sauce. Plus, it’s all natural: it doesn’t contain high fructose corn syrup or hydrogenated oil. Just a bit of palm fruit oil to keep the peanut oil from separating. This means no more stirring the oil back in!
I have to be honest with you here. I ate more sauce straight off the spoon than any other way. So much for my healthy eating plan. But this might be totally worth it.
- 8 ounces bittersweet chocolate, chopped
- ½ cup light corn syrup
- ¼ cup dark brown sugar, firmly packed
- ¼ cup heavy cream
- ¼ cup (4 tablespoons) unsalted butter, cut into chunks
- ⅛ teaspoon salt
- 3 tablespoons creamy peanut butter
- 2 teaspoons vanilla
- Combine all ingredients, through the peanut butter, in the top of a double boiler (or a heat-proof bowl). Bring 2 inches of water in a saucepan under the double boiler. Once the water boils, remove the pan from the heat, and place the bowl with the chocolate mixture over the hot water.
- Let the mixture stand, stirring occasionally until melted and smooth - about 15 minutes. Stir in vanilla.
- Keep tightly covered in the refrigerator for up to 2 weeks. Warm it in the microwave just prior to serving.
recipe from Ice Cream Treats