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3/4 c. light corn syrup
2 Tbsp. water
1/3 c. smooth peanut butter
1 Tbsp. butter
1/3 c. heavy cream
1 tsp. vanilla

Mix corn syrup and water in small saucepan. Bring to
boil over medium heat. Reduce heat and simmer 6 minutes or
until syrupy. Whisk in peanut butter (will look curdled).
Remove from heat; add butter and stir until melted. Stir in
cream and vanilla. Serve cold. Refrigerate up to 2 weeks.
Good on chocolate ice cream.

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