Ingredients
Fudge Sauce Ingredients
- 1/2 cup butter (no substitutes)
- 1 cup light corn syrup
- 1 cup evaporated milk
- Dash of salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips (half semisweet and half milk chocolate recommended)
- 1/2 cup creamy peanut butter
Instructions
- Prepare chocolate and peanut butter: Add the chocolate chips and peanut butter to a blender, setting it aside for later blending.
- Heat sauce base: In a saucepan over medium heat, combine the butter, light corn syrup, and evaporated milk. Stir occasionally as you bring the mixture to a gentle boil, ensuring it doesn't scorch.
- Add vanilla and salt: Once the mixture reaches a gentle boil, remove the saucepan from heat and stir in the vanilla extract and a dash of salt to enhance flavor.
- Combine and blend: Carefully pour the hot butter mixture over the chocolate chips and peanut butter in the blender. To avoid splattering, hold a towel over the blender lid as a precaution.
- Blend until smooth: Blend on low speed for 20 to 30 seconds, or until the chocolate chips fully melt and the peanut butter is fully incorporated into a smooth, creamy sauce.
- Serve or store: Pour the peanut butter hot fudge sauce into a jar. Serve immediately warm over ice cream or store in the refrigerator for up to 2 weeks. Reheat gently before serving if desired.
Notes
- Use a blend of semisweet and milk chocolate chips for the best flavor balance.
- Blending hot liquids can cause steam pressure; use caution and hold a towel over the blender lid to prevent splatter.
- This sauce can be stored in the refrigerator up to 2 weeks and reheated gently on the stovetop or microwave.
- For a thicker sauce, reduce the evaporated milk slightly, and for a thinner sauce, add a little more milk or corn syrup as needed.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: American
