Peanut Butter Fudge Sauce Recipes

PEANUT BUTTER FUDGE SAUCE

Steps:

• In a 2 quart microwaveable bowl, combine corn syrup, peanut butter, and cream.
• Microwave on HIGH for 1-1/2 minutes, until boiling.
• Add chocolate chips and stir till melted.
• Cool and store in fridge.
• Warm up to serve over ice cream.

BUTTERMILK PEANUT BUTTER FUDGE

Steps:

• Butter a large plate and set aside. In a heavy saucepan, bring the sugar, buttermilk, and salt to a boil over medium-high heat. Cook to the soft ball stage, removing from the heat immediately when the candy thermometer reaches 234 degrees. Add the vanilla and peanut butter, and stir with a wooden spoon to blend. Then beat energetically with the spoon until the fudge begins to lose its gloss and starts to thicken. Pour quickly onto the plate. Allow to cool to room temperature before cutting.

EASIEST PEANUT BUTTER FUDGE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

PEANUT BUTTER FUDGE

Steps:

• Line a 13X9 inch pan with plastic wrap and set aside.
• In a medium saucepan, combinemilk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring occasionally.
• Insert candy thermometer and cook until it registers 236 (don't overcook).
• Immediately remove saucepan from heat and stir in the butter, then peanut butter and vanilla. Continue stirring until smooth.
• Pour mixture into prepared pan. Set aside and let fudge set.

PEANUT BUTTER CHOCOLATE FUDGE SAUCE

Steps:

• Combine chopped chocolate, cream, peanut butter and golden syrup in a microwave proof jug or saucepan.
• Heat gently on stovetop or in microwave, stirring occasionally, until chocolate is melted and ingredients combined.
• Pour sauce over ice cream and top with chopped roasted peanuts.
• Keeps well in a glass jar/bottle in the fridge for at least 2 weeks (if it lasts that long!).

CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE

Steps:

• Make chocolate layer:
• Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
• Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
• Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
• Make peanut butter layer:
• Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
• Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
• Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
• Make hot fudge sauce:
• Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
• To serve:
• Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.