Peanut Butter Hot Fudge

Why You’ll Love This Recipe

I appreciate how quick and foolproof this recipe is. With only a handful of pantry staples, I can create a decadent homemade sauce that tastes far better than store-bought versions.

I also love its versatility. I drizzle it over ice cream, brownies, pancakes, or even stir a spoonful into warm milk for a chocolate-peanut butter treat. It stores beautifully, making it perfect for keeping on hand for dessert cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can (14 ounces) sweetened condensed milk
1 cup (168 g) semi-sweet chocolate chips
1/4 cup (64 g) creamy peanut butter
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract

Directions

I begin by placing a medium saucepan over medium heat. I add the sweetened condensed milk, chocolate chips, and creamy peanut butter to the pan.

I stir frequently as everything heats, making sure the chocolate melts evenly. Within a few minutes, the mixture becomes smooth and glossy.

Once fully melted and combined, I remove the saucepan from the heat. I stir in the butter and vanilla extract, mixing until the butter melts completely and the sauce is silky.

I serve the fudge warm for the best pourable consistency.

Servings and Timing

Servings: 36 (approximately 2 tablespoons per serving)

Prep time: 2 minutes
Cook time: 8 minutes
Total time: 10 minutes

Variations

I sometimes use dark chocolate chips for a deeper, more intense flavor. If I want a sweeter finish, I substitute milk chocolate chips for part of the semi-sweet chocolate.

For a hint of saltiness, I add a small pinch of sea salt at the end. When I’m feeling adventurous, I stir in a dash of espresso powder to enhance the chocolate flavor.

If I prefer a slightly thicker fudge, I let it simmer gently for an extra minute while stirring constantly.

Storage/Reheating

I let the fudge cool completely before transferring it to a sealed jar. I store it in the refrigerator for up to 2 weeks.

When I’m ready to use it again, I warm it gently in the microwave in short intervals, stirring between each, until smooth and pourable. I can also reheat it slowly in a saucepan over low heat.

FAQs

Can I use natural peanut butter?

I prefer creamy peanut butter for the smoothest texture, but I can use natural peanut butter if I stir it thoroughly before measuring.

How do I prevent the chocolate from burning?

I keep the heat at medium or slightly lower and stir constantly to ensure the chocolate melts gently without scorching.

Can I freeze this hot fudge?

Yes, I can freeze it in an airtight container for up to 3 months. I thaw it in the refrigerator and reheat gently before serving.

Why is my fudge too thick?

If the sauce thickens too much, I stir in a small splash of milk while reheating to loosen it.

Can I make this dairy-free?

I can experiment with dairy-free sweetened condensed milk, plant-based butter, and dairy-free chocolate chips for a dairy-free version.

Conclusion

This Peanut Butter Hot Fudge is one of my favorite quick dessert upgrades. I love how it combines smooth chocolate and creamy peanut butter into a rich, luxurious sauce that enhances almost anything I pour it over. With minimal effort and maximum flavor, it’s a recipe I return to again and again.

Print