Rich sauce great with ice cream


Debbie Lynn White of Parkville requested a recipe for Peanut Butter Syrup that she would enjoy on pancakes or waffles. "It has a thick texture and I had it at the Pancake Pantry in Gatlinburg, Tenn., when I was younger and really enjoyed it."

Glenda Bowling of Aberdeen responded with a recipe good for pancakes or ice cream. "I had just come across this recipe in a magazine cookbook I sent my granddaughter; I don't remember the name of the magazine, but it was in the section called 'Cooking for Two.'

"I tried it on Monday night and saw the request for a similar recipe in Wednesday's paper. Although it was in a section for cooking for two people, I found that as an ice-cream topping it would serve about eight people and would definitely work as a syrup. I did use chunky peanut butter when I made it and it is delicious."

Peanut Butter Ice Cream Sauce

Serves 6 to 8 as a topping

1 cup brown sugar

4 tablespoons Karo syrup

6 tablespoons milk

4 teaspoons butter

4 tablespoons peanut butter

Combine all ingredients but peanut butter and cook over medium heat, stirring until sugar is dissolved and mixture is smooth, about 5 minutes. Remove from heat and stir in peanut butter. Stir until smooth and cool to room temperature. Use immediately or store in an airtight container in the refrigerator.

Tester Laura Reiley's comments: "This is a thick, rich, sweet sauce that is wonderful over vanilla ice cream, especially with crushed nuts and whipped cream on top. It is too thick when cold, so to reheat use a double boiler over hot but not boiling water. I would suggest using light-corn syrup and light-brown sugar - otherwise the flavors are too molassesy and sweet."

Recipe requests

Janice Johnson of Kelseyville, Calif., wrote: "Would you please see if you could get me a recipe for Brandy Fried Chicken?

"We ate it in a place in Sacramento, Calif., and we've asked them for it but haven't had an answer."

Michelle Pennington of Centralia, Ill., says she wants "a soft, buttery caramel wrapped around a marshmallow-creme filling. The candies were rectangular in shape and wrapped in wax paper, which was twisted on the ends. I bought them years ago but can't find anything like it now. Hope someone has a recipe to share."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.

If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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