Categories: cooking

New York Times Cooking

New York Times Cooking

Peanut Butter Hot Fudge Sundaes

New York Times Cooking


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Cold, smooth ice cream, warm peanut buttery hot fudge sauce, crunchy peanuts and light, fluffy whipped cream make this sundae delicious enough for a special occasion but smooth sufficient for a weeknight. For the richest, smoothest fudge, use a bittersweet chocolate with about 70 percent cacao and creamy peanut butter with brought salt and sweeteners from brands like Skippy or Jif. You could put together the sauce some days earlier to make matters even simpler on yourself. To serve, pinnacle your favoured ice cream with the hot fudge, whipped cream, chopped salted peanuts and maraschino cherries. If you’d like to get dressed it up greater, you could flip it into a banana cut up or add some crunchy cookies.


Yield: About 2 cups of warm fudge (enough for 8 members)

1. ⅔cup/133 grams packed mild brown sugar
2. ¼cup/20 grams Dutch-method cocoa powder
3. ¼teaspoon fine salt
4. 1½cups/360 milliliters heavy cream
5. ⅓cup/50 grams finely chopped bittersweet chocolate (not chips; see Tip)
6. ½cup/a hundred thirty five grams creamy peanut butter (no longer natural)

Your favourite vanilla or chocolate ice cream, or both, to serve
Whipped cream, chopped salted peanuts and maraschino cherries, to serve


New York Times Cooking

Step 1

In a medium saucepan, whisk the brown sugar, cocoa powder and salt together till no lumps remain. Slowly circulation within the cream while whisking constantly. carry to a simmer over medium warmth, whisking occasionally, until the aggregate comes to a simmer and the sugar is completely melted, approximately 3 minutes.

Step 2

Take away from the heat, then whisk inside the chopped chocolate until smooth. Upload the peanut butter and whisk until clean. Allow cool slightly before topping your sundae. (The peanut butter fudge sauce will hold within the fridge up to at least one week saved in an hermetic box. To serve, reheat it gently in the microwave or in a saucepan over low warmness.)

Step 3

When geared up to collect a sundae, spoon a touch 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.

Tip from New York Times Cooking

Choose chopped chocolate bars in preference to chips for this recipe, as chips include stabilisers that may make the fudge grainy.

Thanks for your precious time  in New York Times Cooking


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