This easy chocolate peanut butter hot fudge makes a rich, smooth, swoon worthy topping perfect for ice cream, brownies, or a chocolate fix right off of the spoon.
We are big ice cream fans all year round this a jar of this homemade hot fudge is always in my refrigerator.
If you're looking for other ice cream toppings, check out my brown sugar caramel ice cream sauce!
There are just seven ingredients in this chocolate peanut butter ice cream fudge sauce, and you probably have most of them already in your house.
- baking soda
- heavy cream
- unsweetened baking chocolate
- creamy peanut butter
See recipe card for quantities.
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- Dry blend the sugar, salt, cocoa, and baking soda. Set aside.
- Measure out your peanut butter and baking chocolate. Set aside.
- In a large sauce pan, combine milk and dry ingredients.
- Over low heat, bring mix to a boil and cook until temperature is 216 (about 45 seconds post boiling).
- Turn off heat, stir in unsweetened baking chocolate and peanut butter. Stir until creamy and smooth.
Hint: This sauce should be made over low heat because it helps keep the cream from curdling. Baking soda is also used in this recipe to help keep the cream from curdling. You'll need to use a candy thermometer to get the correct final temperature. My favorite one is this digital candy thermometer.
- heavy cream - instead heavy cream, regular whole milk or 2% milk can be used
No peanut butter? No problem - you can make a traditional dark chocolate fudge sauce.
- Traditional (no peanut butter) - instead of peanut butter, melt in 4 tablespoons of salted butter along with the unsweetened chocolate.
- Almond butter - any nut butter will do! Instead of peanut butter, use the same amount of almond butter or other nut butter.
- spicy - add in ¼ teaspoon of chili pepper powder to dry blended ingredients
For this recipe, you'll need:
- medium or large sauce pan
- high heat spatula or wooden spoon
- candy thermometer
- 9" x 13" baking dish
Storage and shelf life
Store the chocolate peanut butter fudge sauce in an airtight container or glass jar with a lid in the refrigerator for up to 2 months.
Using a candy thermometer is necessary because you want the finished fudge sauce to be thick, but not too thick. Hitting the correct temperature will ensure the texture you are looking for.
Using the fudge sauce
Because this fudge sauce will be kept in the refrigerator, you'll need to warm it up prior to topping your ice cream. I recommend microwaving in 20 second intervals and stirring after each one until desired sauce texture is achieved.
Looking for other recipes like this? Try these:
Chocolate peanut butter hot fudge sauce
- high heat spatula wooden spoon can be used
- 9 x 13 casserole dish
- 300 grams white sugar
- 30 grams unsweetened cocoa
- 1 gram salt
- ¼ teaspoon baking soda
- 216 grams heavy cream 1 fluid cup
- 96 grams peanut butter ½ cup
- 52 grams baking chocolate 2 ounces
- Dry blend sugar, cocoa, salt, and baking soda
- In your sauce pan, combine heavy cream and dry ingredients, stirring until mixed well.
- Turn heat to medium - low. Stirring constantly, cook until final temperature reaches 216F.
- Turn off heat. Stir in baking chocolate and peanut butter until smooth.
- Pour in 9 x 13 casserole dish and cool.
- Once cooled, store in an airtight container in the refrigerator. Warm prior to using.
I’m an ice cream all year round type of person 🍨 and this homemade chocolate peanut butter fudge sauce is so smooth and rich, it makes that ice cream scoop next level good. https://onesweetmama.com/chocolate-peanut-butter-hot-fudge/ #hotfudge #icecream #icecreamlover #chocolatepeanutbutter #chocolatesauce #icecreamparty #damnthatsdelish #chocolatelover♬ Way down We Go - KALEO
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