Peanut Butter Caramel
Print RecipeThis super easy recipe results in about 2 1/2 cups of yummy peanut buttery caramel. Any leftovers are easily stored in the refrigerator for 2-3 weeks or freezer, for up to 3 months.
Servings: 10 1/4 cup servings
Ingredients
- ½ c. butter
- 1 c. brown sugar, packed
- 1 c. half and half
- ½ c. corn syrup
- ¼ c. peanut butter, creamy
- ½ tsp. vanilla extract
Instructions
- Melt the butter in a medium saucepan over medium heat..
- Add all the remaining ingredients to the melted butter, except for the vanilla extract.
- Bring the mixture to a boil and stir it regularly while it cooks.
- Depending on your desired consistency, continue to boil until the mixture reaches the thread stage (230°F) or soft ball stage (234°F).
- Remove your saucepan from the heat and stir in the vanilla extract.
- Store any leftover peanut butter caramel in an airtight container in the refrigerator for 2-3 weeks.
Serving: 4oz. | Calories: 284kcal | Carbohydrates: 37g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 33mg | Sodium: 132mg | Potassium: 101mg | Fiber: 0g | Sugar: 36g
