Peanut Butter Hot Fudge Sundaes
Ingredients
- ⅔ cup light brown sugar, packed
- ¼ cup Dutch-processed cocoa powder
- ¼ tsp. fine salt
- 1-½ cups heavy cream
- ⅓ bittersweet chocolate (not chips), finely chopped
- ½ cup creamy peanut butter
- Your favorite vanilla or chocolate ice cream, or both, to serve
- Whipped cream, chopped salted peanuts and maraschino cherries, to serve
Instructions
- In a medium saucepan, whisk the brown sugar, cocoa powder and salt together until no lumps remain.
- Slowly stream in the cream while whisking constantly.
- Bring to a simmer, over medium heat, whisking occasionally, until the mixture comes to a simmer and the sugar is completely melted; about 3 minutes.
- Remove from the heat; whisk in the chopped chocolate until smooth.
- Add the peanut butter; whisk until smooth.
- Let cool slightly before topping the sundaes if using immediatlely.
- If not using right away, or for leftovers, pour into an airtight container and place in the refrigerator up to 1 week; to serve, re-heat it gently in the microwave or in a saucepan over low heat.
- When ready to assemble a sundae, spoon a little bit of fudge into the bottom of a serving bowl or glass; top with ice cream, more warm fudge, whipped cream, chopped peanuts and a cherry.
Notes
This recipes make about 2 cups of hot fudge which should be enough for 8 sundaes.
Opt for chopped chocolate bars instead of chips for this recipe, as chips contain stabilizers that may make the fudge grainy.