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Peanut Butter Hot Fudge Sundaes

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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.