Amish Peanut Butter Spread
Sweet and creamy Amish Peanut butter spread, perfect for spreading onto fresh bread or for dipping fruit and salty snacks into!
Equipment
- Saucepan (linked below)
- Spatula (linked below)
- Whisk (linked below)
Ingredients
- 3/4 cup water *see note
- 1 1/2 cups brown sugar
- several dashes salt
- 2 tablespoons light corn syrup (karo)
- 2 1/2-2 3/4 cups creamy peanut butter leveled/scant
- 10 oz. Marshmallow creme (1 1/2 7.5 oz containers) *see note
Instructions
- Bring the water and brown sugar to a boil in a large saucepan. Boil for a minute while stirring rapidly to dissolve the brown sugar, then remove from heat. Stir in salt and light corn syrup, then cool.
- Fold 2 1/2 cups peanut butter and marshmallow creme into the cooled water and brown sugar mixture, then mix well until smooth and creamy. Add the last 1/4 cup only if needed to stiffen up the texture.
- You can refrigerate the spread in order for it to last longer, however it will solidify a bit in the fridge. It is best stored in an airtight container or jar at room temperature for up to 7 days or so.
Notes
The original recipe uses 7.5 oz of marshmallow cream. My family finds the peanut butter with 10 oz. to be more to our liking. Can be adjusted to your preference.
Water is another great way to loosen up the peanut butter spread. If the mixture is not as smooth as you prefer, feel free to mix in more water. Peanut butter firms it up and water loosens.
Additional notes and step by step photos below.
Tried this recipe?Let us know how it was!