Natasha's peanut butter fudge sauce

[Shelly]

Natasha, that pb fudge sauce recipe you posted for me awhile back is REALLY good. I just have one question: is there any way to make it so that it doesn't harden when you put it on ice cream? It's almost like that Magic Shell stuff. Do you think if I reduced the amount of butter and added some evaporated milk or fat-free half-n-half that it would help? I did add a few tbsp of half-n-half, but it didn't seem to make a difference. Thanks! http://www.cookinglight.com/bbs/smile.gif

[Natasha]

Hi Shelly!

Glad you like the sauce. I admit that I have never used this sauce on ice cream (or ever made an ice cream sauce at all, for that matter) http://www.cookinglight.com/bbs/tongue.gif . But maybe you can try adding some whipping (heavy) cream and decreasing the butter somewhat. You could also add a bit of corn syrup (though proportionately less than the cream). I just had a look at http://www.epicurious.com and found a ton of recipes for ice cream sauces, many of which do use these 2 ingredients in varying proportions.
I hope this helps. Good luck and let me know what happens!! Before I sign off, I thought I would share a recipe that I found on Epicurious and that I think you ll appreciate. Light, schmight - who knows when chocolate will become too valuable to use for baking again? Better act now! http://www.cookinglight.com/bbs/wink.gif (And who knows, maybe this sauce will be even better!)
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POSTWAR PROSPERITY BROWNIES WITH ICE CREAM AND CHOCOLATE-PEANUT BUTTER SAUCE
During World War II, chocolate was too valuable to be used for baking. As a result, brownies, which had been a favorite since around the turn of the century, were made less often. With the return to prosperity in the 1950s, this much-loved dessert came back into vogue--and became more popular than ever. Our rich and dense brownies are studded with peanuts and chocolate chips, and are partnered with a rich milk chocolate and peanut butter sauce. They're terrific served with vanilla ice cream, peanut butter-vanilla swirl or peanut butter ice cream. Serve the brownies slightly warm or at room temperature.
Sauce
1 cup whipping cream
5 ounces imported milk chocolate (such as Lindt), chopped
2 tablespoons smooth peanut butter (do not use old-fashioned style or
freshly ground)

Brownies
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
2 cups sugar
4 large eggs
1 cup all purpose flour
4 ounces imported bittersweet (not unsweetened) or semisweet
chocolate, coarsely chopped
3/4 cup chopped roasted unsalted peanuts

Ice cream
For Sauce: Bring whipping cream to simmer in heavy medium saucepan. Reduce heat to low. Add chopped milk chocolate and whisk until melted and smooth. Whisk in peanut butter. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using, whisking constantly.)
For Brownies: Position rack in lowest third of oven and preheat to 350°F. Line 9-inch-high sides with foil, overlapping sides. Butter and flour foil. Melt unsalted butter and chopped unsweetened chocolate in heavy medium saucepan over low heat, stirring constantly. Pour into large bowl and cool slightly. Whisk in sugar and eggs. Stir in flour, then chopped bittersweet chocolate and unsalted peanuts.
Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes. Cool at least 1 hour. (Brownies can be made 8 hours ahead. Cool completely. Cover and store at room temperature.)

Using foil sides as aid, lift brownies from pan. Fold down foil sides. Cut into squares or triangles. Transfer brownies to plates. Place scoop of ice cream next to each brownie. Spoon warm sauce around brownies and serve immediately.

Serves 12.

Bon Appétit
November 1993







[This message has been edited by Natasha (edited 09-23-2000).]