Sharing a seriously fun love for food

Peanut Butter Sauce

Peanut Butter Sauce

Decadence in Liquid Form

Every year hundreds of new cookbooks hit the market and every year I purchase my fair share. But I must admit with frequency I go back to the older classics, many inherited from my Mom. 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.

Personally, we love to entertain and celebrating the birthdays of dear friends is certainly a reason to do something special. We recently hosted a birthday dinner and it was known one of the guests of honor has a daily passion… Blue Bell Vanilla Ice Cream and peanut butter. So the challenge, how to turn this flavor combination into a dessert without just plopping a jar of peanut butter on the dining table!

Enter a classic… Peanut Butter Sauce from Helen Corbitt’s Cookbook written in 1957. I had all but forgotten about this cookbook until a few years back when a cherished family friend, Gail Waterfield hosted us for dessert. She served the most divine chocolate sauce, a recipe taken from this cookbook. It occurred to me there just might be such a thing as a dessert sauce made with peanut butter. And boy is there! I’ve “tweaked” this somewhat from the original. This recipe takes a bit of time to cook on the stove so plan ahead… And double the batch, you’ll be glad you did!

Use creamy peanut butter and a high quality vanilla extract. I use Nielsen-Massey pure vanilla extract which can be found at many food markets. And yes, it does make a difference!

Peanut Butter Sauce

1 cup sugar

1 tablespoon white Karo syrup

1/4 teaspoon kosher salt

3/4 cup half-n-half

6 tablespoons creamy peanut butter

1/4 teaspoon vanilla extract

Combine sugar, syrup, salt and half-n-half in a medium saucepan and cook over low heat stirring frequently until sugar is completely dissolved and sauce has thickened. Add the peanut butter stirring until blended into the sauce. Remove from the heat and allow to cool before adding the vanilla. Store in refrigerator, warming before serving.

Cook until thickened, this takes about 20-30 minutes. If your sauce cooks for too long it will “crystalize” or turn “fudge-like” when cooled. Don’t panic! Simply add 1 tablespoon Karo syrup and 2-3 tablespoons of half-n-half. Cook on low until sugar crystals dissolve and sauce is smooth.
Serve warm over ice cream… adding a chocolate brownie doesn’t hurt!


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!