Saturday, January 17, 2015

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!

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