| Serves: |
Makes 2 cups
|
Cooking Time:
|
17 minutes
|
For a decadent treat, make up batches for holiday gift giving then package with a pretty ice cream scoop and the recipe.
Ingredients:
| 1 cup |
granulated sugar |
250 mL |
| 3 tbsp |
water |
45 mL |
| |
a couple of drops lemon juice |
|
| 1 cup |
whipping cream |
250 mL |
| 1/3 cup |
smooth peanut butter |
75 mL |
| 1 tsp |
vanilla |
5 mL |
Directions:
Place sugar, water and lemon juice in a medium saucepan set over medium heat. Stir just until sugar melts. Then, swirling saucepan occasionally and without stirring, boil until sauce turns a deep golden brown, 5 to 7 minutes. Remove from heat and add whipping cream. Mixture will bubble vigorously.
Return saucepan to low and stir to dissolve any caramel. Whisk in peanut butter until sauce is smooth. Stir in vanilla. Let cool slightly then pour into an airtight container. Refrigerate up to 1 week. For a thicker sauce serve right from the fridge or warm for a runnier sauce.
To view a PDF version of this recipe, click
here.