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Message: [QUOTE="Norcalbaker59, post: 44173, member: 2340"] the caramel sauce should be thick, but fluid. Water 50% Sugar 100% Heavy cream 60% - 75% add some vanilla and a salt about 200g of sugar should make enough for a standard batch (170 ml egg white) meringue buttercream. Follow Stella Parks instructions. But one thing after adding water, sugar, and stirring. Wash down the sides of pan with a wet pastry brush two or three times until syrup comes to a boil to rinse off any sugar crystals. If any sugar crystals are on the side of the pan, it will cause recrystallization to occur in the syrup, and your caramel will never form. The butter is a fat that coagulates when it is cold. Peanut butter doesn’t have any of those properties. Rather peanut butter is mixed with binders. The binders don’t coagulate in the same way as fat. Texture is very different. The coconut oil is also sensitive to heat and will coagulate when it is cold. But it is also very heat sensitive, much more so than butter. They make a powdered form of peanut butter. If you want to increase the amount of peanut butter flavor, you can use a combination of peanut butter and powdered peanut butter. Just beat powdered peanut butter in with the peanut butter first. [URL unfurl="true"]https://www.seriouseats.com/recipes/2016/09/easy-caramel-sauce-recipe.html[/URL] [/QUOTE]