1/2 cup granulated sugar

1 cup heavy cream

1/3 cup creamy peanut butter

1. In a heavy saucepan cook sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring constantly, until melted, then cook, swirling pan (without stirring), until a deep golden color.
2. Remove pan from heat and add cream (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Add peanut butter and simmer, stirring, until smooth.
3. Serve sauce over ice cream or as desired.

Sauce keeps for 1 week, covered, in refrigerator. Reheat before serving.

Makes about 1 1/4 cups