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**
*If doubling, use a large pot and allow extra time for caramelization
**For thicker sauce, chill in refrigerator for a few hours before using or serving; re-heat gently before serving
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I want to leave work right now to go make some of these sauce. Yum!
Nothing would stop me from eating this by the spoonfulls.
This combination is absolutely amazing!!! yum!
Um, this looks amazing. Thank god I *think* I’m done breastfeeding now because I cannot wait to have dairy back in my life! Just waiting a week to make sure…then I’ll b whipping this up. I’m saying thank you from my husband in advance ;)
I would have quit at the start if I couldn’t eat dairy,,, ah!
I mean, the only thing better than caramel is OBVIOUSLY peanut butter caramel. This is genius!!
*claps* yayyyy!! I loveitiloveitilooooveit