Peanut Butter Hot Fudge

We love ice cream at our house. My family’s favorite way to enjoy ice cream is we get a basic vanilla and then have a bunch of toppings. Then everyone can enjoy their ice cream the way they like it.

I thought it would be great to give an ice cream topping as a gift from the kitchen. This fudge sauce is amazing. It is rich and thick with a slight peanut butter taste. You could easily change up the recipe by using a hazelnut spread or almond or cashew butter in place of the peanut butter. You could also completely leave it out. If you do that, you could change the flavor by playing with the extract used in the recipe. Instead of vanilla, how about almond or peppermint!

You could give this peanut butter hot fudge sauce alone or add some items to go with it. One idea is to give it with ice cream dishes and an ice cream scoop. Another option is to give it with some ice cream along with nuts, whipped cream, and cherries!

One recipe will fill a pint jar. I picked up some wide mouth pint jars from Target. They cost me about $1.50 a jar. They have 1/2 pint jars for just over $1 each . I made the printable labels for these to fit the lid of the wide mouth jars. It will fit on a regular lid, it will just cover the lid and the ring.

Peanut Butter Hot Fudge with free printable |

Peanut Butter Hot Fudge
  • 1/4 cup butter, cut into chunks
  • 1/4 cup heavy cream
  • 1/4 cup brown sugar
  • 1/2 cup corn syrup
  • 8 oz Bittersweet chocolate, chopped (I use Nestles or Giradelli found in the baking isle)
  • 3 Tbsp peanut butter
  • pinch of salt
  • 2 tsp vanilla
  1. In a double broiler **, heat butter, cream, brown sugar, and corn syrup until butter is melted.
  2. Once butter is melted, add chocolate, peanut butter, and salt. Stir occasionally until chocolate is melted and all is well combined.
  3. Once melted, remove from heat and blend in vanilla.
  4. Store in a container with a tight lid. It will keep up to 2 weeks in the fridge. Warm in the microwave before serving.
A double boiler can be made by putting 2 inches of water to a boil in a sauce pan, then place a heat proof bowl in the sauce pan. I use a glass bowl. You don’t want the bowl to touch the water so you want it to be slightly bigger than the sauce pan.

Recipe adapted from Kitchen Meets Girl.

Click image for printable tag page

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