Friday, August 26, 2011

Peanut butter ice cream topping

This is good!

It's from Karma Farrer - a fellow West Indies missionary.

Peanut Butter Ice Cream Topping

(yield: 2 3/4 cups)

1 cup packed brown sugar
1/2 cup light corn syrup
3 Tablespoons butter or margarine

pinch salt
1 cup peanut butter
1/2 cup evaporated milk

Combine brown sugar, corn syrup, butter, and salt in 1½ qt. microwavable baking dish.
Cover and microwave on high for 4 minutes or until mixture boils, stirring twice. Add
peanut butter; stir until smooth. Stir in evaporated milk. Serve warm over ice cream.
Cover and store in refrigerator. Reheat in microwave.

Note: Can use creamy peanut butter and add peanuts, or use chunky peanut butter and
you may not want additional peanuts. In place of corn syrup in Trinidad, you could use
Gold Syrup. This can also be used as a sauce for cake or other desserts.

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