You know when you find a chocolate sauce so good you want to skip the ice cream? This is one of those chocolate sauces. The story behind finding it is that for father’s day we got my Daddy a peanut butter chocolate sauce, but it was super tiny, and we were headed to my Mema’s for a family dinner, and that peanut butter chocolate sauce wouldn’t last to give more than 3 people some, so my Daddy and I set out to replicate it. It was then that my Daddy found a recipe that looked, if possible, even better. This was the recipe that we made and fell in love with, and that a certain aunt passed on the ice cream in favor of eating the chocolate sauce like soup (not a bad idea)!
Chocolate Peanut Butter Fudge Sauce
12 oz. evaporated milk
2 cups sugar
4 oz semi-sweet baker’s chocolate
2 tbsp. butter
A good healthy squirt of vanilla (1/4 cup at least!!)
1 cup peanut butter (oops, it overflowed)
8 oz. marshmallows (This is where we used those gargantuan marshmallows that are the size of a tennis ball and do not roast well and I do not recommend buying, but it all boils down the same in this sauce.)
- Heat the milk and sugar to a rolling boil (this takes way longer than I have patience for).
- Boil and stir for one minute (possible the longest minute of your life, one Mississippi……….. two Mississippi…………..three, oh you get the point)
- Add chopped chocolate and stir until melted (the smaller you chop it, the quicker it melts, hint, hint)
- Add the marshmallows and stir until the marshmallows have melted and are gooey, and the mixture is smooth and luscious looking.
- Turn off the heat and stir in the butter, peanut butter and vanilla.
- Quick clean the pan before it becomes an impossible job, you’ll thank me later.
- Add a little cayenne pepper for good measure (optional, but recommended).
- Taste the goodness.
Save some for the rest of the family and forget the ice cream already (just kidding)! Remember to reheat before using.
A Peanut Butter Addict