Most of you know that I cannot stand peanut butter. My
sister-in-law, Brandi loves it, almost as much as I detest it.
One of Brandi’s most favorite ways to eat peanut butter is
on her ice cream. This is a two-step process of melting the peanut butter and
then pouring on her ice cream. We all know what happens when you pour hot on to
cold. Most times Brandi is left with a soupy melted mess, but she loves the
peanut butter taste.
I know you are saying why not buy ice cream with peanut
butter already in it. I guess I should back up and tell you, it does not matter
what variety of ice cream she eats. The ice cream will be covered in peanut butter.
When you can fruit, you make a simple syrup to go into the
jar with the fruit. If you have ever bought fruit cocktail on the label, it
will state in heavy or light syrup. I took this idea of syrup and started to
figure out how to mix it with peanut butter.
I ended up not making the syrup from scratch, I could not
get the portions right to make a heavy enough syrup without sending the sugar
levels sky high.
I next thought about mixing water to honey and thinning it
down, before adding the peanut butter. The peanut butter would pick up the
taste of the honey. I also worried, that even though I would thin the honey, it
would crystallize. The thought of chunky honey crystals, in a peanut sauce does
not sound pleasing to me.
So almost two years later, I was getting ready to make
candied popcorn, my hand lands on the clear Karo syrup. This was the “ah ha”
moment, when the angels are singing.
