Peanut Butter Caramel Sauce
- Cook Time 0:15
- 11 Comments
Stop what you’re doing right now and make this. I’m not kidding.
- 1/2 cup sugar Pantry
- 1/2 cup heavy cream $1.50 for a pint
- 1/3 cup peanut butter (either chunky or creamy will work) Pantry
- dash of salt Pantry
- 2 tsp vanilla $4 for 4 oz.
Total Cost of Ingredients $5.50
In a dry saucepan over medium heat, let the sugar cook until it begins to melt. Continue cooking and whisk slowly and gently until it has completely melted (be patient—this can take several minutes).
Remove pan from stove and slowly and gently whisk in the cream. Return to heat and whisk, allowing any sugar chunks to dissolve.
Add peanut butter slowly in increments and gently whisk in, until blended. Add salt and vanilla and cook for 1-2 more minutes.
Let sauce cool until it is just warm (not hot). Serve over ice cream.
Store in an airtight container in the fridge for up to a week. Warm the refrigerated sauce in the microwave or in a small pot before serving.
Makes about 1 cup of sauce.