Peanut Butter Fudge Milkshakes

Friends make milkshakes. Milkshakes that are Peanut Buttery and Milkshakes with Homemade Hot Fudge.

I have these friends. We do these things. Observe:

FOR THE MILKSHAKES:

4 scoops vanilla ice cream

2 T. creamy peanut butter

milk (for consistency)

homemade hot fudge (both in AND out) *see below for recipe

Put all this stuff in a blender and Whip it up! add more milk until desired  “milkiness” is reached. Be careful not to overdo it with the Peanut Butter though. Truly. It can be done. My friend Shoshana will testify to this. She put a GIANT scoop of it in hers. It gave her lock-jaw. seriously. You just want need hint.

Divide in 3 glasses, drizzle with more hot fudge and enjoy!

For the Hot Fudge:

(courtesy of Joy the Baker)

1/4 cup unsweetened Dutch-processed cocoa powder

1/3 cup packed dark brown sugar

1/2 cup light corn syrup

2/3 cup heavy cream

1/4 teaspoon salt

6 ounces good bittersweet chocolate (not unsweetened), finely chopped

2 Tablespoon unsalted butter, cup into 1/2 Tablespoons

1 teaspoon vanilla extract

1 teaspoon instant espresso powder

1 1/2 teaspoons hot water

Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted.  Cook mixture at a low boil, stirring occasionally, for 5 minutes.

In a small bowl, dissolve the espresso powder into 1 1/2 teaspoons hot water.

Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla.  Stir until smooth.  Cool slightly before serving.

Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over low heat, stirring to serve after it’s been chilled.

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