Peanut Butter Sauce

This is pure decadence in liquid form. A golden, silky sauce with the intoxicating flavor of peanut butter swirled in – warm and ready to gently melt that scoop of vanilla ice cream.

Every year dozens of new cookbooks hit the market and every year I purchase my fair share. But I admit with frequency I go back to the older books I inherited from my Mom and Grandmothers. Could be it pulls me back to a time, which seemed less frantic, less complicated and when good food was food that satisfied your soul. This dessert sauce falls into that category.

Some years back we hosted a birthday dinner for a dear friend with a unique passion for vanilla ice cream and peanut butter. I wondered if I could turn this flavor combination into a dessert suited for the celebration. Searching through one of Mom’s books, circa 1957, I found the perfect recipe. This luscious sauce starts with sugar plus a touch of Karo syrup – to keep things smooth – a pinch of kosher salt all stirred into half and half for that touch of creaminess.

Then peanut butter is blended in followed by a splash of pure vanilla extract to bring those flavors to life. This sauce takes a short amount of time to whip up though it does require your full attention during that time.

And oh, it’s so worth it! In less than 30 minutes you’ll have a dreamy, creamy sauce. Go ahead, grab a spoon!

Peanut Butter Sauce

1 cup sugar

1 tablespoon white Karo syrup

¼ teaspoon kosher salt

¾ cup half and half

6 tablespoons creamy peanut butter

½ teaspoon pure vanilla extract

Combine the sugar, corn syrup, kosher salt and half and half in a small saucepan. Cook over low heat stirring constantly until the sugar is completely dissolved and sauce has thickened slightly, about 20 minutes.

Add the peanut butter, blending into the sauce until smooth.

Remove the pan from the heat and allow the sauce to cool for about 5 minutes, then stir in the vanilla extract.

Serve warm. Store sauce in the refrigerator.

Makes 1-1/2 cups sauce.