Who says you can't have ice cream in January? Certainly not me. Put on some mittens if you have too, but once you make this chocolate peanut butter hot fudge sauce you're going to want to eat ice cream every night. This recipe is adapted from my grandma Bettie's fudge sauce recipe, which is probably a bit different than what you're used to seeing around, but the result is entirely like the classic fudge sauce you're used to tasting. Since there's no cream, it's less perishable, and thus great for gifting (make a triple batch, package them in some pretty jars, and give it to your girlfriends for Christmas or Valentine's day.) We also did a maple version that is to die for - but you're going to have to buy the book to get that recipe. The key to keeping this sauce smooth and not grainy is cooling it slowly. Resist any urge you may have to pop it in the fridge to speed-chill it. I can guarantee you'll end up with a grainy mess. Instead, let it cool to room temperature on its own,

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