Peanut Butter Hot Fudge
Peanut Butter Hot Fudge has a rich and thick peanut butter and chocolate flavor that tastes amazing on top of ice cream and other desserts.
Servings: 2 Cups
Ingredients
- 1 cup heavy whipping cream
- 4 ounces semi-sweet chocolate coarsly chopped
- 1/4 cup peanut butter
- 1 cup powdered sugar
- 1/2 tsp. vanilla
- pinch salt
Instructions
- In a medium sauce pan heat the cream over medium heat until it starts to steam.
- Pull the pan off the heat and add the chopped chocolate and peanut butter. Let the mixture sit for 30 seconds.
- Whisk the cream, chocolate, and peanut butter together until the mixture is smooth.
- Add the powdered sugar and mix until smooth.
- Add the vanilla and salt and mix to combine.
- Allow the mixture to cool for about 10 minutes before serving warm. The mixture will thicken slightly as it cools and will be a nice texture when it hits the cold ice cream.
- Store any extras in an air-tight container in the fridge and reheat to warm before serving again.
Notes
- Sometimes my powder sugar will be a bit clumpy which isn't the dream. I've found it best to sift it into the bowl of liquid chocolate and cream while whisking or to have the powdered sugar in a separate bowl and then slowly pour the chocolate mixture into the powdered sugar while whisking. You'll get a smoother product by doing one of these methods opposed to just plopping in the powdered sugar and then stirring it in.
- For the best flavor, opt for high-quality semi-sweet chocolate. It will melt more smoothly and enhance the overall taste of the hot fudge.
- If you prefer a less sweet fudge, you can reduce the amount of powdered sugar slightly. Taste the mixture as you go to find your perfect level of sweetness.
- Make sure the chocolate and peanut butter are fully melted and mixed before adding the powdered sugar to avoid any lumps in your hot fudge.
- When reheating leftovers, do so gently over low heat or in short bursts in the microwave to prevent the fudge from burning or becoming too thick.
Nutrition
Serving: 2 tablespoons of 2 cups | Calories: 145kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 22mg | Potassium: 77mg | Fiber: 1g | Sugar: 11g | Vitamin A: 222IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg
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