Are you trying to squeeze in a few more days of summer before we start thinking about sweaters and boots? It’s hard to think about that cold weather coming when it’s still so beautiful out. The pools may be closed here and schools in session but there’s still time to enjoy some ice cream a little bit longer and we have a delicious Peanut Butter Caramel Sauce to go on top. Seriously – grab your cones, Blue Bunny and sprinkles and enjoy the #finalconedown.
Here’s the scoop (Ha! See how I did that?). Every single day from September 8th to September 22nd, there’s a chance to win cool prizes from personal electronics to super cool gear! You can check out their Facebook page for all the details.
Maybe it’s a picture of you at the beach, at a BBQ or maybe it’s you having a delicious Blue Bunny Ice Cream Cone. Whatever it is, snap the pic, add the hashtags #FinalConeDown and #BlueBunnyWinBig and post it to your Twitter or Instagram page.
Then watch for Blue Bunny to send you a message and click the link to confirm your entry. Easy Peasy!
Check out this video for more information!
I doubt that you know this, but we are a Blue Bunny family here at The Taylor House. We love nothing more than a bowl of Blue Bunny Vanilla Bean ice cream that’s topped with this delicious Peanut Butter Caramel, chocolate and sprinkles. It’s heavenly! I thought I’d share my recipe for the Peanut Butter Caramel with you today. You may want to double this recipe, it’s really addictive!
How to Make Peanut Butter Caramel Sauce
Ingredients You Need
- 1/2 Cup Heavy Cream
- 1/4 Cup Sugar
- 1/4 Cup Water
- 1/2 Cup Creamy Peanut Butter
- 1 Tablespoon Light Corn Syrup
- 1/4 Teaspoon Rodelle Vanilla
Instructions
Step 1 – In a small saucepan add the heavy cream and heat on medium low, you just want to warm this NOT boil.
Step 2 – In a second small saucepan add the sugar and water, turn on medium heat and bring the mixture to a boil without stirring.
Step 3 – Cover the pan and continue cooking for about 2 minutes, remove the cover and continue cooking (do not stir) until the caramel becomes amber in color
Step 4 – Gradually whisk in the warm heavy cream and mix until it becomes smooth
Step 5 – Remove the pan from the heat and whisk in the peanut butter, corn syrup and vanilla until it’s well combined. Transfer to a Mason jar and store in the refrigerator up to a week. Enjoy!
- ½ Cup Heavy Cream
- ¼ Cup Sugar
- ¼ Cup Water
- ½ Cup Creamy Peanut Butter
- 1 Tablespoon Light Corn Syrup
- ¼ Teaspoon Rodelle Vanilla
- Instructions
- Step 1 - In a small saucepan add the heavy cream and heat on medium low, you just want to warm this NOT boil.
- Step 2 - In a second small saucepan add the sugar and water, turn on medium heat and bring the mixture to a boil without stirring.
- Step 3 - Cover the pan and continue cooking for about 2 minutes, remove the cover and continue cooking (do not stir) until the caramel becomes amber in color
- Step 4 - Gradually whisk in the warm heavy cream and mix until it becomes smooth
- Step 5 - Remove the pan from the heat and whisk in the peanut butter, corn syrup and vanilla until it's well combined. Transfer to a Mason jar and store in the refrigerator up to a week. Enjoy!
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