Makes: 1 1/2 cups
Prep time: 10 minutes
1/2 cup half and half
1/4 cup light corn syrup
2 1/2 tablespoons sugar (optional)
2 tablespoons butter
pinch salt
1 teaspoon vanilla
3/4 cup to 1 cup creamy peanut butter
Note: I say the sugar is optional, because it will depend on how sweet the peanut butter is. I use a generic peanut butter (that is sweet) and we decided we liked the sauce without the additional sugar.
In a medium-sized saucepan, combine the half and half, corn syrup, sugar (if needed), butter, and salt. Cook over medium heat until the butter is melted and the sugar is dissolved. Remove from heat and add in the vanilla and 3/4 cup peanut butter. Whisk until the mixture is smooth (it starts out looking grainy- just keep whisking), about 5 minutes. If you want a thicker sauce or a stronger peanut butter flavor, add in the additional 1/4 cup peanut butter. Let cool (or not!), then pour over ice cream! Store leftovers in the fridge and microwave to reheat.
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