Peanut Butter Hot Fudge Sundaes
Published Feb. 8, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup/133 grams packed light brown sugar
- ¼cup/20 grams Dutch-process cocoa powder
- ¼teaspoon fine salt
- 1½cups/360 milliliters heavy cream
- ⅓cup/50 grams finely chopped bittersweet chocolate (not chips; see Tip)
- ½cup/135 grams creamy peanut butter (not natural)
- Your favorite vanilla or chocolate ice cream, or both, to serve
- Whipped cream, chopped salted peanuts and maraschino cherries, to serve
Nutritional analysis per serving (10 servings)
284 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 5 grams protein; 75 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Remove from the heat, then whisk in the chopped chocolate until smooth. Add the peanut butter and whisk until smooth. Let cool slightly before topping your sundae. (The peanut butter fudge sauce will keep in the refrigerator up to 1 week stored in an airtight container. To serve, reheat it gently in the microwave or in a saucepan over low heat.)
- Step 3
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.
- Opt for chopped chocolate bars instead of chips for this recipe, as chips contain stabilizers that may make the fudge grainy.
Private Notes
Comments
This is heavenly! The peanut butter adds soft tonal notes to flavor (NOT like eating a Reese cup). I only had natural PB so I added 1/4 tsp vanilla and 1/8 tsp salt at the end. Clearly will be a staple - the only question is will it last long enough to meet ice cream?! Raves!
My favorite ice cream for a hot fudge sundae is coffee. Give it a try!
It means commercial brands like Jif or Skippy. See Recipe description at top of recipe.
Can you use regular cocoa powder, rather than Dutch processed?
Halved recipe as it's just the two of us and is plenty for many sundaes. This is really delicious especially if you are a peanut butter chocolate nut like we are! As others have said, it's a hint of pb. Used trader joes dark chocolate chips chopped and saw no grainy texture. Used Hershey's unsweetened cocoa as I was running low on Dutch cocoa powder. With these changes, the sauce still came out yummy and decadent.
Unbelievably delicious! I made it with full-fat coconut milk because I needed it to be lactose free, and it worked perfectly. It used the entire can which was also helpful.
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