Everybody loves caramel sauce but peanut butter caramel sauce takes your traditional ice cream topping to another level!
I haven’t been doing a ton of baking since L was born. I’ve been having a little trouble motivating myself and finding my creativity. In fact, when I made these cookies, I ended up taking more pictures of L than I did the cookies. Whoops! He is just too cute sometimes and I can’t help myself.
So when I saw this recipe, I was obviously excited.since I decided to make peanut butter caramel sauce the next day. My mom was here helping with L and I took about ten minutes in the kitchen to whip this up. Basically the best way to spend a few minutes away from that little monkey if I have to.
The sauce turned out pretty darn amazing… I kind of feel like I should always have a batch of it on hand. Other than eating it straight from the jar with a spoon you can do so many things with this sauce… ice cream sundaes (obviously), cake, Oreo bars….. the list goes on! AND I have a new idea coming to you later this week.
- 160 grams / 5⅝ ounces (3/4 cup) granulated sugar
-  milliliters / 3 tablespoons water
- 117 milliliters / 4 fluid ounces ( ½ cup) heavy cream
- 29 milliliters / 1 fluid ounces (2 tablespoons) milk (any type)
- 2 grams (1 teaspoon) coarse or flaky sea salt
- 77 grams / 2 ¾ ounces (¼ cup) creamy peanut butter (not all natural)
- Combine the sugar and water in a medium* heavy-duty saucepan and cook over high heat, whisking until the sugar dissolves
- Let boil for several minutes without stirring until the mixture becomes a deep amber color, watching closely so it doesn’t burn; Once the caramel begins to darken, the rest of the process happens very quickly (see photos above for caramelization process)
- As soon as most of the sugar water mixture is a deep amber, whisk in the cream (be careful as mixture will bubble up) and remove from heat immediately
- Whisk in milk and sea salt
- Place pot back over low heat and quickly whisk in peanut butter; remove from heat as soon as combined
- Serve warm or store covered in refrigerator up to two weeks**