| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1 |
tb |
Firmly packed light brown sugar |
| 1 |
tb |
Light corn syrup |
| 1/4 |
c |
Smooth peanut butter |
| 1/2 |
c |
Half-and-half |
| 4 1/2 |
oz |
Milk chocolate; chopped |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Water |
INSTRUCTIONS
In a heavy saucepan melt the butter with the brown sugar and the corn syrup
over moderate heat, stirring, whisk in the peanut butter and the
half-and-half, and bring the mixture to a simmer. Add the chocolate and the
salt, whisk the sauce until it is smooth, and whisk in the water. Serve the
sauce warm over ice cream.
Makes about 1 1/4 cups.
Gourmet June 1993
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