I love ice cream. Who doesn't? And sometimes when I am enjoying a bowl of creamy delicious ice cream at home, I want some hot fudge to go with it. However, I am not willing to buy it from the store...it's too expensive and that Magic Shell stuff weirds me out....what makes it firm up like that?? That can't be natural.
So, when I am in the mood for some hot fudge goodness, I whip up this quick sauce, which my mom taught me to make back in middle school. I've recently introduced my husband to my homemade hot fudge and it's quickly become his favorite as well, though he prefers his without the peanut butter.
The following recipe is enough for 2 small bowls of ice cream.
Note: these pictures were taken at night when there was no natural light, hence the yellow hue from my kitchen lighting.
Chocolate Ice Cream Topping
Source: A Cooking in Cucamonga Original
Printable Recipe
Ingredients
3 ounces chocolate chips
2-3 tablespoons milk (add more or less depending on how thick you want your topping)
1/2 to 1 Tablespoon smooth peanut butter
Directions
Put all ingredients in a microwave safe-bowl and microwave for 30 second increments. Stir after each 30 second spin in the microwave. Continue until the chocolate is melted and the mix is smooth.
If your topping is too liquidy, add a little more chocolate chips and microwave again until melted.
3 comments:
A true family favorite! I made this for a recent neighborhood event. We had brownies ala mode with this sauce over all. It was a big hit.
I forgot to tell you that if you don't add peanut butter, you should add a bit of butter or margarine instead. The fat in either one is what keeps the sauce smooth.
MOM
I've made it without PB and did not add any fats and the sauce came out smooth. But thanks for the tip.
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