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peanut butter hot fudge sundae

In honor of all the little candy bars on shelves everywhere, I thought I’d make a batch of peanut butter hot fudge sundaes — not that anyone needs an excuse to make gooey chocolate goodness. This recipe makes enough hot fudge for about a dozen generous sundaes, and nothing says “good dinner party host” like sending home a jar with guests at meal’s end (much to my children’s chagrin). It’s a little dangerous how quickly and easily this comes together. Beware: from now on, you are only ten minutes away from peanut butter fudge heaven.

Peanut Butter Hot Fudge Sauce
Makes 3 cups

8 oz. heavy cream
9 oz. semi-sweet chocolate chips (about 2 c.)
3/4 c. creamy peanut butter (I use Skippy Natural)
1/4 c. Lyle’s Golden Syrup (or light corn syrup, see recipe notes below)
pinch fine salt

Cook ingredients in a saucepan over medium-high heat, stirring often, until everything is melted and combined into a smooth, glossy sauce. Serve while still warm with vanilla or coffee ice cream. Fair warning, you will want to lick the empty bowl. (I won’t tell if you do. :)

Recipe Notes + Tips:
I first tasted golden syrup when I lived in England during high school, but I credit British cookbook author Nigella Lawson with completing my happy conversion. (The recipe above is inspired by one featured in 2007’s Nigella Express.) Golden syrup is inverted sugar syrup with similar consistency, uses, and cost to light corn syrup, but with a deliciously warm, buttery flavor. Though Lyle’s Golden Syrup has been a British staple since 1883, it is now also widely available in the U.S. I have seen it at Whole Foods, World Market, Publix, and even T.J. Maxx. It is also available online from King Arthur Flour, among others.