By Tracey
Peanut Butter Caramel Sauce
slightly adapted from Bobby Flay
Ingredients:
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1/4 cup water
- 1/2 cup creamy peanut butter
- 1 tablespoon light corn syrup
- pinch sea salt
- 1/8 teaspoon vanilla extract
Directions:
Add the heavy cream to a small saucepan and set over medium-low heat. You just want the cream to be lukewarm – don’t boil it. Add the sugar and water to a second small saucepan and swirl the pan to combine. Set over medium to medium-high heat and bring the mixture to a boil without stirring. Cover the pan and continue cooking for two minutes (the steam will wash down the sides of the pan). Remove the cover and continue cooking (without stirring) until the caramel becomes amber in color. Gradually whisk in the warm cream, mixing until the mixture is smooth (if some of the caramel seizes, just reduce the heat to low and continue cooking until it melts). Remove the pan from the heat and whisk in the peanut butter, corn syrup, salt, and vanilla until well combined and smooth. Transfer to a heatproof jar.
Once cool, store the sauce in the refrigerator for up to 1 week. It will thicken considerably in the fridge – to serve either warm it gently in a small saucepan or in the microwave until fluid.
