Nuttin’ but the Best

Most of the recipes I supply are connected to my writing, but this time I’m offering a favorite Gibson Family recipe just because.  Well, that and we’ll be eating it for Hanukkah this year.  This recipe comes highly recommended by my husband and son, and it’s super easy to make.  Factor in the deliciousness, and you’ll want to make it part of your holiday traditions, too.

We’re ice cream freaks at the Gibson household, and nothing makes ice cream a little tastier than a homemade sauce.  With that thought in mind, what could be more American in flavor than peanut butter?  The following recipe is one we enjoy time and again on chocolate or vanilla ice cream.  It’s also good on waffles, pancakes, banana bread, and shortbread cookies.  I’m sure you’ll come up with a few places to try it, too.

Peanut Butter Sauce

1 c smooth peanut butter

⅓ c sugar (I use raw)

¾ c heavy cream

2 T butter

¼ c light corn syrup

1 t vanilla

If using raw sugar, place the heavy cream and sugar in a small saucepan over the lowest heat possible.  Stir constantly but gently until the sugar dissolves.  This step is necessary to melt the larger crystals.

If using regular white sugar or a small-grained, organic sugar, place all the ingredients in a saucepan over medium-low heat.  Stir until the ingredients are combined thoroughly.  Do not boil or overcook as this will make the sauce too thick.

Cool the sauce slightly before using.  I’m told you can store it covered in a refrigerator for two weeks, but ours never lasts that long.  You can reheat the chilled sauce in a saucepan on a low heat.  Thin it with 1 – 2 tablespoons of heavy cream if necessary.  Do not microwave the sauce or it will become grainy.

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