Peanut Butter Sundae

Forget store-bought hot fudge. This peanut butter sundae sauce comes together on the stovetop with just four ingredients: peanut butter, honey, milk, and a pinch of salt. Warm and smooth, it pours over vanilla ice milk like liquid gold.

Low heat and constant stirring are the only real rules. Peanut butter scorches fast if you crank the flame, and it goes from smooth to grainy in a hurry. Keep it gentle, stir the whole time, and you’ll have a silky sauce in minutes. It thickens as it cools, so pull it off the heat while it’s still a bit thinner than you want.

The wheat germ topping is an old-school health food touch that adds a nutty crunch. It pairs surprisingly well with the peanut butter sauce and gives every spoonful a little more texture.

Pro Tips

• Use natural peanut butter (just peanuts and salt) for the smoothest sauce. Processed brands with added oils work but the sauce will be sweeter and looser.
• A pinch of salt is a must. It sharpens the peanut flavor and keeps the honey from making everything taste one-note sweet.
• Make the sauce ahead and reheat gently with a splash of milk. It keeps in the fridge for a week.

Variations

• Swap ice milk for frozen yogurt or regular vanilla ice cream depending on how indulgent you’re feeling.
• Add a teaspoon of cocoa powder to the sauce for a chocolate peanut butter version.
• Top with sliced bananas and a drizzle of honey instead of wheat germ for a PB and banana split.