This 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.
Course Dessert
Cuisine American
Keyword caramel, peanut butter
Cook Time 12 minutesminutes
Total Time 12 minutesminutes
Servings 101/4 cup servings
Calories 284kcal
Ingredients
½c.butter
1c.brown sugar, packed
1c.half and half
½c.corn syrup
¼c.peanut butter, creamy
½tsp.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.