[Hot Fudge Week] Part 4: Nut Butter Hot Fudge
This is the last recipe for Hot Fudge Week! Before you reach for the tissues to wipe away your tears, I do have something fun for you tomorrow! No need to fret. I wouldn’t leave you hanging with nothing delicious to look at on Friday. If you missed Part 1, Part 2, and Part 3–go check them out and get cooking (and eating)!
Nuts and chocolate are a match made in heaven. Peanuts, cashews, almonds, hazelnuts are all good in and of themselves, but add chocolate and the sparks will really start flying! I used peanut butter in this hot fudge but it would be great with almond butter, cashew butter, or even Nutella for some extra chocolate goodness. This is probably my favorite hot fudge to eat straight off a spoon. But of course, it is good in other ways too. If you’re a peanut butter lover, this one is for you. I think a Kit Kat would taste great dipped in this. Not that I did that.
You may have noticed by now that these recipes all start with the same basic recipe. What would you throw into the traditional recipe to make it your own? There are so many things that you could do with this!
Nut Butter Hot Fudge
makes 3 cups
1 cup granulated sugar
1/3 cup cocoa
2 Tbsp all-purpose flour
1 cup milk
2 Tbsp unsalted butter
1 tsp vanilla extract
1 cup creamy peanut butter
1. In a small saucepan, combine sugar, cocoa and flour with a whisk.
2. Add milk, butter, and vanilla.
3. Bring to a boil over medium high heat, stirring continuously, and boil 2-3 minutes or until thickened.
4. Add in peanut butter and stir until melted and combined.
4. This thickens a bit more as it cools, and you can store it in the fridge and warm up how much you want, when you want it.
Verdict: Yum, yum, yum. I think I still have some of this in the fridge. Lunch?
Husband’s take: Hasn’t tried it yet. Crazy man.
Changes I would make: Nada. Chunky peanut butter would be a good twist if I was going to change things up.