DARK CHOCOLATE AND PEANUT BUTTER SUNDAE TOPPINGS
Servings
24
servingsTotal time
30
minutes- For the Hot Fudge Topping:
2 Tbsp unsalted butter
4 oz bittersweet chocolate
3/4 cup granulated sugar
3/4 cup heavy cream
3/4 cup whole milk
1/2 cup cocoa powder
1 tsp Pure Vanilla Extract
1 tsp Pure Espresso Extract
1/4 tsp Espresso Sea Salt
- For the Peanut Butter Topping:
1/3 cup light corn syrup
1/3 cup granulated sugar
1 cup creamy peanut butter
1/2 cup heavy cream
1 tsp Pure Vanilla Extract
1 tsp Maple Extract
1/4 tsp Vanilla Bean Salt
- Directions for the Hot Fudge Sauce
- In a heavy saucepan over low heat, melt butter and add chocolate. Stir with a rubber spatula until melted.
- Add the cocoa powder, sugar and 3/4 cup heavy cream. Stir constantly until lumps are gone and sauce is heated through, about 2 minutes. Stir in the milk and mix until smooth and thick, about another minute.
- Turn off heat and stir in the Espresso Salt, Espresso Extract and Vanilla Extract. Will keep in the refrigerator for a month.
- For the Peanut Butter Sauce
- Combine the light corn syrup and sugar in a saucepan. Bring it to a boil over medium-low heat, stirring often.
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Turn off the heat. Stir in the creamy peanut butter, heavy cream, extracts and salt.
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