Hot Fudge! Dark Chocolate Peanut Butter Hot Fudge

You know what goes great with every scoop of ice cream?  A huge dollop of homemade hot fudge.  I like to think of myself as a pro when it comes to ice cream.  I know ice cream is awesome by itself but when paired with toppings of all kind it just gets better.  So tonight I'm going to have me a nice big bowl of ice cream with dark chocolate peanut butter hot fudge, oh yeah you betta believe it peanut butter hot fudge.  This will for sure help ease the pain of tomorrow, cause I'm already prepared for a hell of a day at work, the life of an AF paralegal is diffidently not a boring job.  

Now hot fudge is pretty spectacular, but when I decided to raid my pantry and found reeses peanut butter chips and incorporate them into the mix it totally blew my mind. Who doesn't like chocolate and peanut butter together, they wear meant to be.  This fudge recipe is a keeper in our fridge, I try to come up with ideas to use this sauce on anything and everything...cookies done, fruit dip yes! mixed into coffee sure why not. 

 By the way I wont judge if you want to eat this hot fudge by the spoonful cause secretly if there is no ice cream around who's to say you can't eat this straight from the jar..I do :)

Dark Chocolate Peanut Butter Hot Fudge
Adapted from Averie Cooks

Yields about 16 ounces

Ingredients

2/3 cup heavy whipping cream
1/2 cup light corn syrup
1/3 cup packed brown sugar
1/4 cup unsweetened dark cocoa powder (I used Hersey's special Dark)
pinch of salt
4 ounces bittersweet dark chocolate
1/3 cup reeses peanut butter chips
2 tablespoons butter
1 teaspoon vanilla

Directions

1. Using a medium heavy sauce pan over medium heat bring together the cream, corn syrup, brown sugar, cocoa powder and half of the dark chocolate to a boil, stirring with a wooden spoon until the chocolate is melted and all the ingredients are combined, Reduce the heat and continue cooking at a low boil for 5 minutes, keep stirring with your wooden spoon to avoid burning the chocolate.

2. Remove from heat and add the butter and the rest of the dark chocolate, peanut butter chips, vanilla and salt. Stir until smooth. Let cool for a couple of minutes and drizzle over ice cream.

3.  This keeps very well in the fridge with a tight fitting lid for a few weeks, but will harden, just stick in the microwave for 20 second intervals until melted again. Warning, super addicting and easy to eat by the spoonful.

Eggnog Fudge

This Christmas its all about the edible gifts.  I'm going to take a couple of days off work to whip up batches of cookies, candies and fudge for my family back in Oregon and my in-laws in NewYork.  Though before I just whip up a batch of something I have never made before I have to do a test batch to make sure its worthy enough to be shipped out to my family and friends.

                           

So this was my test batch for a delight eggnog fudge that incorporates eggnog, white chocolate and marshmallow creme.  The fudge was pretty easy to make, I think from start to finish it took about 15 minutes.  The fudge had a great eggnog flavor and consistency. My co-workers thought it was delicious and tasted just like eggnog, though they requested a little more rum added next time ;)  The next batch will be added to my DIY tab since this test batch was a success.



Eggnog Fudge

Ingredients

1 3/4 cups granulated sugar
1/2 cup butter
3/4 cup eggnog
11 oz bag of white chocolate chips
1/2 teaspoon nutmeg
7 oz jar of marshmallow creme
1 teaspoon rum or rum extract

Directions

- Line a 8x8 or 9x9 square pan with foil and let some extra hang over the side. Butter the foil or use pam.
- in a 3-quart saucepan combine sugar, butter and eggnog on high heat.  Bring to a rolling boil, stir the mixture constantly. Continue boiling 8-10 minutes over high heat or until candy thermometer reaches 234 F.
- Using a wooden spoon, work quickly to stir in the white chocolate chips and nutmeg until chocolate is melted and smooth.  Stir in marshmallow creme and rum.  Beat until well blended and than pour into prepared pan.  Sprinkle a little ground nutmeg on top.  Let stand at room temp until cooled or place in the refrigerator for 2 hours to speed up the process.
- When completely cooled, cut into squares and store in an air tight container.


*Recipe Adapted from recipe girl.