- 1 cup Laura Lynn granulated white sugar
- 1/4 cup water
- 1/2 cup Laura Lynn heavy whipping cream (room temperature)
- 1/4 cup Laura Lynn unsalted butter (room temperature)
- 3 tablespoons peanut butter whiskey
- 1/2 tsp kosher salt
- 1 cup Laura Lynn heavy whipping cream (chilled)
- 2 Tbsp Laura Lynn powdered sugar
- 2 Tbsp peanut butter whiskey
- Ingles Best Premium Vanilla Bean ice cream
- Laura Lynn dry roasted peanuts, chopped
- Laura Lynn maraschino cherries
- In a large, heavy-bottomed saucepan, combine sugar and water, stir to combine. Heat mixture over medium-high heat. Do not stir the mixture at all while heating! Continue cooking for 8-10 minutes, until sugar mixture reaches a deep amber color, similar to the color of a penny. The color will change from clear, to straw color to increasingly darker shades of amber very rapidly, so do not take your eyes off of it.
- Remove pan from burner. Immediately after removing the saucepan from heat, quickly whisk in heavy cream. The mixture will bubble up violently and gain a good bit of volume, so be careful. Once the cream is incorporated, whisk in butter and salt. Finally, once butter is melted and incorporated, whisk in peanut butter whiskey.
- To make the whipped cream, add cold heavy cream, powdered sugar, and peanut butter whiskey to the bowl of a stand mixer fitted with whisk attachment. Whisk on medium speed until stiff peaks form.
- To assemble sundaes, place several scoops of vanilla bean ice cream into individual bowls and top with caramel sauce. Dollop whipped cream onto each sundae, top with chopped peanuts and a maraschino cherry. Serve immediately. Promptly refrigerate any leftover caramel and whipped cream
- Note: It is important to use room temperature heavy whipping cream and butter so the caramel does not seize when adding these ingredients!