Directions:
- In a dry heavy saucepan cook sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring with a fork, until melted and cook, without stirring, swirling pan, until a deep golden caramel. Remove pan from heat and add cream (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Add peanut butter and simmer, stirring, until smooth. Sauce may be made up to 1 week ahead and kept in an airtight container, chilled. Warm sauce before serving. Serve sauce over ice cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1160.6 Kcal (4859 kJ) | ||
| Calories from fat | 809.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 89.98g | 138% | |
|---|---|---|---|
| Cholesterol | 164.4mg | 55% | |
| Sodium | 347.29mg | 14% | |
| Potassium | 749.59mg | 16% | |
| Total Carbs | 77.95g | 26% | |
| Sugars | 61.33g | 245% | |
| Dietary Fiber | 5.06g | 20% | |
| Protein | 22.66g | 45% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 116.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 438.94 Kcal (1838 kJ) | ||
| Calories from fat | 306.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.03g | 138% | |
|---|---|---|---|
| Cholesterol | 62.18mg | 55% | |
| Sodium | 131.35mg | 14% | |
| Potassium | 283.5mg | 16% | |
| Total Carbs | 29.48g | 26% | |
| Sugars | 23.2g | 245% | |
| Dietary Fiber | 1.92g | 20% | |
| Protein | 8.57g | 45% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.6mg | 9% | |
| Calcium | 44.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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