You may also like
Categories:
white sugar brown sugar butter salt light cream smooth peanut butter vanilla fresh ripe strawberry vanilla
Viewed: 27 - Published at: 4 months agoIngredients
- 23 cup plus 2 tablespoons white sugar
- 13 cup packed light brown sugar
- 1 tablespoon butter
- 14 teaspoon salt
- 34 cup half-and-half or 34 cup light cream
- 13 cup smooth peanut butter
- 12 teaspoon vanilla extract
- 1 quart fresh ripe strawberry, rinsed and hulled
- vanilla or chocolate chip ice cream
Method
- Combine the 2/3 cup of white sugar and the brown sugar, butter, salt, and half-and-half or light cream in a medium saucepan.
- Warm the mixture over medium heat, stirring continuously, until it starts to simmer.
- Whisk in the peanut butter until smooth.
- Heat the mixture for another minute, then remove the pan from the heat and stir in the vanilla extract.
- Pour the sauce (about 1 2/3 cups) into a small serving bowl to cool.
- Reserve several whole strawberries for garnish.
- Slice the rest into a medium mixing bowl and sprinkle the remaining 2 tablespoons of white sugar over them.
- Gently mash the berries into a chunky sauce and refrigerate it until serving time (you should end up with 3 cups or so).
- For each sundae, scoop ice cream into a chilled serving dish, spoon on some of the peanut butter and strawberry sauces, and top with a whole berry.
