Peanut Butter Sundae Sauce Food

PEANUT BUTTER SUNDAES

Steps:

• In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.

PEANUT BUTTER SAUCE FOR ICE CREAM (FRIENDLY'S COPYCAT)

Steps:

• Melt 1 cup REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
• Stir in 1/4 teaspoon vanilla extract.
• Cool to room temperature.

PEANUT BUTTER SUNDAE SAUCE

Steps:

• Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted.
• To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce.

CARAMEL PEANUT SUNDAE

Steps:

• To prepare caramel sauce: In a small saucepan over medium heat, stir 1/2 cup sugar until melted. Reduce heat to low, and slowly add butter, 1/4 cup heavy cream and 1/4 cup milk; be careful to avoid spattering. Remove from heat, and add salt and 2 tablespoons corn syrup. Mix until smooth. Cool, cover and refrigerate until chilled, 2 hours or overnight.
• To prepare ice cream: In a medium saucepan, combine 1 1/2 cups milk, vanilla bean and pulp, and 1 tablespoon corn syrup. Place over medium heat until steaming; meanwhile, in a medium bowl whisk egg yolks and 1/3 cup sugar until light in color and fluffy. Whisk about 1/3 of the hot milk mixture into eggs, then whisk egg mixture back into pan. Continue to heat mixture until it is thick enough to coat the back of a spoon. Strain into a bowl set over ice water, and allow to cool.
• Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions. When ice cream has finished churning, stir in 1/2 cup peanuts. Transfer to a plastic container, and freeze.
• For assembly: Pour a little caramel sauce into each of 4 tall glasses. Lay a wafer in each glass, top with a scoop of ice cream, another wafer, another scoop of ice cream, and another wafer. Add more caramel sauce, and sprinkle on some chopped peanuts. Add whipped cream, top with more caramel sauce and peanuts, and serve.

PEANUT BUTTER SUNDAE SAUCE FOR 2

Steps:

• Put peanut butter in microwaveable dish.
• Add 1/2 t. honey and 1 T. water.
• Mix well and if too thick add more water.
• If not sweet enough add more honey.
• Heat in microwave 10-20 seconds, stir and serve over vanilla ice cream. Good over choclote chip too.

CHOCOLATE-PEANUT SUNDAE SAUCE

Steps:

• Bring 1 cup water to boil in medium saucepan over medium heat. Whisk in sugar and cocoa powder. Whisk constantly until bubbles form around edge of pan. Simmer until sauce thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low and whisk in peanut butter. Simmer until sauce thickens and is smooth, whisking occasionally, about 3 minutes longer. Remove from heat; add vanilla. Cool slightly. (Can be made 1 week ahead. Cool completely, then cover and refrigerate. Transfer to small glass bowl. Reheat in bowl over saucepan of simmering water or in microwave.)

PEANUT BUTTER CUP SUNDAES

Steps:

• Place peanut butter in a small pan and melt gently over low heat. Remove lid to hot fudge sauce and place the jar in microwave to heat through. Scoop vanilla ice cream into small dessert bowls or glasses and top with even amounts of peanut butter then fudge sauce. Garnish sundaes with wafer or pirouline cookies.

PEANUT BUTTER AND BANANA SUNDAES

Steps:

• Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth. Remove from heat and whisk in peanut butter until smooth. Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.
• Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce. (You will have some sauce left over.)