Peanut butter fudge sauce

In a week of Valentine’s Day and Pancake Day, here I am offering you peanut butter fudge sauce.

It’s a poor replacement, I know. But I hope it counts, dear reader.

peanut butter fudge sauce

During these ceaseless months of lockdown, I have become very attached to my food. I’m sure we all have. Instead of kissing the person you love on Valentine’s Day at least you can eat a loaf-tin of no-churn, brownie chunk ice cream. Or spread homemade lemon and lime marmalade on your morning toast. Or make peanut butter fudge sauce three times. Or avoid the bathroom scales.

I’m reading cookbooks in bed again, so that’s a lockdown plus. They’ve been badgering me for months, eager to be bookmarked with post-it notes, and I finally caved as we all do with our beloved pets. With all this nightly food education, I’ll now have some fascinating tid-bits to share when we can actually see people again. (Did you know that you should probably be salting your meat a day in advance?)

As you can tell, I’ve been looking for the highlights. You can find some everyday, it builds memories that otherwise will smear and blur in this Groundhog-like daily routine – for instance, I don’t know how old my sourdough starter is. Worryingly, I started it around a week ago. So I’m only working with seven or eight days here.

peanut butter fudge sauce

The said peanut butter fudge sauce, the one I made three times, has been a highlight. It was poured over little date and banana puddings and served with custard. I swirled it into that brownie chunk ice cream. It now sits in a jar in the fridge, ready for brownies, milkshakes, or to pour over sundaes when lockdown is a little too much and you need to find your highlight.

It’s here in a jar.

Peanut butter fudge sauce

You can also use crunchy peanut butter if you like some bite. It thickens as it cools so serve immediately, or pour it into a clean, sterilised jar and keep it in the fridge. Warm it in a microwavable bowl for 30 seconds.
Total Time10 minutes
Course: Dessert
Keyword: peanut butter, sauce
Servings: 4
Author: Adapted from Nigella Lawson’s recipe


  • 100 g smooth peanut butter
  • 3 tbsp golden syrup
  • 180 ml double cream
  • 2 tbsp hot water
  • Pinch of salt


  • In a saucepan, melt the peanut butter along with the golden syrup and double cream. Stir it as it melts and it will thicken and combine. It will seem greasy as the fat cooks so don't be too concerned yet.
  • Remove from the heat and add the hot water, stirring to create a smooth, glossy sauce. It will amalgamate and become lovely and pourable. Sprinkle with sea salt and serve immediately.

3 responses to “Peanut butter fudge sauce”

  1. Thistles and Kiwis Avatar

    Oh I am glad there is someone else out there who bookmarks recipe books and reads them like a novel 🙂

    1. Nigella Eats Everything Avatar

      Haha yes! I’m glad you do the same too! I’m currently reading Salt, Fat, Acid, Heat – what about you?

  2. […] recipes I’ve had the audacity to adapt: Peanut butter fudge sauce, nectarine and blueberry croissant […]

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