1 cup heavy cream
1/2 cup sugar
1/2 cup water
1 cup creamy peanut butter
3/4 cup light corn syrup
1/2 sea salt
1/4 tsp vanilla extract
Add the heavy cream to a small saucepan and set over medium-low heat. You just want the cream to be lukewarm – don’t boil it.
Add the sugar and water to a second small saucepan and swirl the pan to combine.
Set over medium to medium-high heat and bring the mixture to a boil without stirring. Cover the pan and continue cooking for two minutes.
Remove the cover and continue cooking (without stirring) until the caramel becomes amber in color. ~about 5-10 minutes. While it’s cooking use a pastry brush dipped in water, gently wipe down the sides to remove any sugar crystals.
Remove from the heat and gradually whisk in the warm cream, mixing until the mixture is smooth.
Once smooth whisk in the peanut butter, corn syrup, salt, and vanilla until well combined and smooth. Transfer to a heatproof jar.
Once cooled, store the sauce in the refrigerator for up to 1 week. The sauce will thicken upon cooling. To reheat, just microwave for 30 seconds or so.