Caramel
Peanut Butter Sauce By
Master Chef Robert Sturm, Cara Operations, Ltd., Ontario, Canada
Yield:
3 cups
Ingredients:
2 cups Sugar
2 cups Water
1 cup Cream
1 cup Peanut Butter, (extra chunky)
Procedure: 1. Dissolve
sugar in water. Bring to a boil. Stir in tartar.
2.
Wash side of pot occasionally with brush and water to "clean"
sugar crystals from buildup inside of pot. Continue to heat
sugar to 312 degrees or desired caramel stage.
3.
Then, add cream. Stir till smooth. Bring to
a boil. Turn off heat.
4.
Stir in peanut butter till smooth. Let cool. Reserve.