Saturday, January 17, 2015

Brown Sugar Caramel Sauce

We really don't eat that much ice cream around here, although it used to be quite a different story when everyone was home. And during my pregnancy years. When I was pregnant with #3, I ate a quarter gallon of ice cream almost every day during that summer.

When we DO eat ice cream, I like to embellish it a bit. And caramel is my #1 ice cream topping of choice (Leatherby's Grandma Grace's Creamery Sundae with caramel sauce frequents my dreams). This recipe comes pretty darn close to Leatherbys', and is super simple to make. Can't beat that with a stick.

Brown Sugar Caramel Sauce
(for ice cream, waffles, pancakes, or anything else that calls for caramel deliciousness)
Original recipe found here.

1/2 cup butter
1/4 tsp. salt
1 cup (packed) brown sugar
2/3 cup heavy cream
2 - 4 tsp. vanilla extract (optional)

In a small saucepan melt butter with salt. Add the brown sugar, then whisk until combined and thickened (about 2 minutes over medium heat). Whisk in whipping cream until thoroughly blended (another 2 minutes over medium heat). Mix in vanilla, if using. Note: this sauce will thicken as it cools.

Easy. Peasy. And oh-so-good.

Peanut Butter Sauce {for Ice Cream}

I'm trying to catch up on putting some of my favorite recipes here, not only to share with... whoever (friends and family mostly), but for my own benefit of easy accessibility. I used to want to make a family recipe cookbook... now it just seems simpler and more logical to post the recipes here.

My Online Family Cookbook.

A while back I hunted down a recipe for Peanut Butter Sauce {for ice cream}. I used to live near Leatherby's, a family creamery that had the most delicious ice cream creations, one of which was Traci's Peanut Butter Cup. Hot fudge and peanut butter sauce over vanilla ice cream. YUM. I had a hankering to recreate it.

So I found this recipe, modified it slightly, and have enjoyed making it ever since. If you are a peanut butter lover, this is truly AWESOME SAUCE. (I'm so, so glad there are currently no peanut allergies in my immediate family!)

Peanut Butter Sauce for Ice Cream
(might be good for waffles and pancakes, too!)

1 cup heavy cream (you can use half and half)
1/3 cup sugar
1/2 cup light corn syrup (like Karo)
4 Tbs. butter
1 cup creamy peanut butter

Combine all ingredients except peanut butter in a saucepan over medium heat, stirring constantly until sugar is dissolved. Remove from heat and add peanut butter. Stir well. Can serve warm or room temp over ice cream.

Note: The original recipe calls to cool the cooked mixture completely before adding the peanut butter, making the sauce have a grainy texture the author wanted to recreate. I've tried both ways, and like the smoother texture (and less wait time) of adding the peanut butter to the warm mixture. Either way, it's YUM!