Question for those that make caramel

[deb-in-mi]

I have two bar cookie recipes that call for making homemade caramel.

One of them calls for making the caramel part like this:
• 1 cup butter
• 1 1/2 cup packed dark brown sugar (3 cups)
• 1/2 cup whipping cream (35%) (1 cup)

In saucepan, bring butter, brown sugar and cream to boil over medium-high heat, stirring, until butter is melted and sugar is dissolved. Cook caramel, without stirring, until candy thermometer reads 241-242F, pour over cookie base. Refrigerate until firm.
Easy Peasy - works EVERY TIME!

I have another bar cookie recipe that calls for a peanut butter caramel and it starts by cooking sugar and water until it turns amber, then adding cream and butter. After an hour stir in the peanut butter. This recipe is not easy and it is not infrequent that I miss up the cooking sugar and water part and I have to dump and start over.

QUESTION: Can I make the first recipe and, after and hour, stir in the peanut butter. I don't see why not but thought I would turn to experts! Thanks so much!

 

[marilynfl]

Deb, I have a jar of my caramel sauce in the frig. Give me the peanut butter recipe so I can see proportions and I’ll see if adding peanut butter at the end still sets up.

I’m flabbergasted at the idea of cooking it for an hour—having recently made 6 or 7 batches for my library class. Timing for perfect, soft chewy caramel ranged from 33 minutes to 44 minutes start to finish.

 

[deb-in-mi]

You don't cookie it for an hour - sorry. it sits and cools for an hour then you add the peanut butter. Sorry about that.

Marilyn, I don't want you to waste a jar of your caramel sauce but thank you so much for your offer!!!♥. I am 99% sure it will work so I'm just going to make it this way next time I make the recipe. It basically goes over rice krispie bars and then I top them with chocolate ganache.

 

[marilynfl]

oh, I get it. The hour time delay probably brings the caramel temperature down below 140. Any fat added above that temperature (like butter or peanut butter) will not emulsify--instead, it will leach out.