Peanut Butter Caramel Sauce

Everybody loves caramel sauce but peanut butter caramel sauce takes your traditional ice cream topping to another level!

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….. the list goes on!

Peanut Butter Caramel Sauce

Yield: 1 1/4 cups

Ingredients:

- 160 grams / 5 5/8 ounces (3/4 cup) granulated sugar

- [45] milliliters / 3 tablespoons water

- 117 milliliters / 4 fluid ounces ( 1/2 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)

Instructions:

1. Combine the sugar and water in a medium* heavy-duty saucepan and cook over high heat, whisking until the sugar dissolves

2. 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)

3. 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

4. Whisk in milk and sea salt

5. Place pot back over low heat and quickly whisk in peanut butter; remove from heat as soon as combined

6. Serve warm or store covered in refrigerator up to two weeks**

Notes:

Adapted from my salted caramel and this peanut butter caramel

*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