Nirvana for peanut butter lovers, this is a turbo-charged, silky sweet peanut spread
Peanut Caramel Recipe
Ingredients
for the condensed milk
- 1 litre whole milk
- 1 kg caster sugar
for the invert syrup
- 4 kg granulated sugar
- 1600 g water
- ½ tsp citric acid
for the peanut caramel
- 200 g condensed milk
- 100 g smooth peanut butter
- 100 g invert syrup
Method
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For the invert syrup, boil half of the water, then add the sugar and citric acid and stir gently until dissolved. Simmer gently, stirring occasionally and gently, until it reaches 160 C, brush the insides of the pan down with a hot wet pastry brush to help avoid crystallisation. Remove from the heat and allow to cool for 5 minutes, then carefully add the remaining water. Stir carefully until fully incorporated. Allow to cool to around 70 C before transferring to a container.
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To finish the peanut caramel, add all the ingredients to a pan and place over a medium heat. Stir continuously as it comes up to temperature, and hold it at 85 C for 5 minutes before transferring to jars or tubs. Be careful to scrape the bottom of the pan so that it doesn't catch.
