The plan was to make the chocolate peanut butter sauce that I found in my Taste of Toronto (Ohio that is) Cookbook to take to an ice cream sundae giveaway. I made the sugar syrup and let it cool, placed the peanut butter in the bowl, and went to the refrigerator to get the chocolate syrup only to discover there was none in the refrigerator. No problem. . . I went to the pantry to get the spare. . . there was no chocolate syrup to be found. I still needed another ice cream topping and there was already peanut butter in the bowl, so I began improvising.
There was no measuring or keeping track of steps. There was just a see what I have and stick it in the bowl. I did try to keep the Amish Peanut Butter Spread recipe in mind as I mixed in what I decided to grab. I must say that the end result was not half bad.
With no recipe to share for the first batch of topping, I had to develop a recipe. I think the final recipe improved on the original by having fewer ingredients and a stronger maple flavor.
If you only want a hint of maple flavor, reduce the maple syrup amount to the desired level and add a heavy simple sugar syrup, golden syrup, or corn syrup instead.
Easy Maple Peanut Butter Fudge Topping
Ingredients
- 1/3 c. peanut butter
- 1/4 c. maple syrup
- 1/2 c. sweetened condensed milk
- 1/2 tsp. vanilla extract
- pinch of salt (optional)
- cinnamon, to taste (optional)
Instructions
- Mix peanut butter, maple syrup, and sweetened condensed milk in a microwavable bowl. Taste and add salt, if desired.
- Place in microwave for about 30 seconds. (Time using a 1100 watt microwave). It should have just a few bubbles.
- Stir in vanilla after removing from microwave.
- Will thicken as it cools.
- Serve warm.
Notes
Serving suggestions include: ice cream, pound cake, and pancakes