Peanut Butter Fondue

Leftover peanut butter fondue can be stored in a covered container in the refrigerator for up to 3 weeks. Alternatively, it can be poured into a buttered pan, allowed to cool, and then cut it into pieces of peanut butter fudge.

Serves 20

Ingredients:

• 2 sticks (1 cup) butter
• 1 cup light corn syrup
• 2 (14-ounce) cans sweetened condensed milk
• 2 cups light brown sugar
• Pinch salt
• 1 cup peanut butter

1. Add the butter, corn syrup, condensed milk, brown sugar, and salt to the slow cooker. Cover and cook on low for 1 hour. Uncover and stir with a heatproof spatula, cover, and cook for another hour. Uncover and stir or whisk until the sugar is completely dissolved.
2. Add the peanut butter. Cover and cook on low for 15 minutes to ½ hour to soften the peanut butter. Stir or whisk until the peanut butter is blended with the condensed milk mixture. Reduce the heat setting of the slow cooker to warm.