Copy Cat Amish Peanut Butter
Growing up in the middle of Indiana Amish country several of our local restaurants offered Amish Peanut Butter to go with their wonderful freshly baked bread or rolls. This has always been a favorite of mine to have when we ate at one of these restaurants. Now since I’ve learned how to make this Perfect Spreadable Peanut Butter at home it’s one of my favorite toast toppings for breakfast!
To begin making this Perfect Spreadable Peanut Butter combine the water, brown sugar and Karo syrup in a small sauce pan. Heat over medium heat. Bring the combination to a boil then remove the sauce pan from the heat and let cool for 2 hours.
After your sugar syrup has cooled for 2 hours, start making the base for your perfect spreadable peanut butter. Combine the peanut butter, marshmallow fluff, and vanilla. Mix well with a mixer (an electric hand mixer or stand mixer works best).
Then you will add in your sugar syrup. Continue to mix your peanut butter mixture and your sugar syrup to the desired consistency.
I prefer to use Jiff peanut butter as I like the consistency and taste the best for this recipe. However, any peanut butter will do!
Peanut Butter Consistency
Using the hand mixer creates a smoother spreadable peanut butter.
If you desire a stickier Amish Peanut Butter fold your ingredients together instead of using a mixer.
Storage
To store your spreadable peanut butter, place it in an airtight container. Then place it in the fridge. It will keep for up to 3 months.
If you love peanut butter as much as I do, make sure to try our our Peanut Butter Honey Granola Bites as well!
Ingredients Spreadable Peanut Butter
1 Cup Water
1 Cup Brown Sugar
2 1/2 Tablespoons Karo Syrup
2 1/4 Cups Peanut Butter
8 oz Marshmallow fluff
2 Teaspoons Vanilla
Spreadable Peanut Butter
Equipment
- Mixer, Preferred
Ingredients
- 1 Cup Water
- 1 Cup Brown Sugar
- 2½ Tbsp Karo Syrup
- 2 Cups Peanut Butter
- 8 oz Marshmallow Fluff
- 2 tsp Vanilla
Instructions
- Begin with combining the water, brown sugar and Karo syrup in a small sauce pan.
- Heat the sauce pan over medium heat until boiling. Remove from heat and let cool for 2 hours.
- After the sugar syrup has cooled, combine the peanut butter, marshmallow fluff and vanilla in a medium sized mixing bowl.
- Use and hand or stand mixer to combine the ingredients.
- Then add in the sugar syrup.
- Mix to desired consistency.
- Place in an airtight container and store in the refrigerator for up to 3 months.
Notes
