Maple praline ice-cream sauce

1 servings

Ingredients

Quantity Ingredient
½ cup Grade B maple syrup; (or Grade A maple
; syrup flavored with
; 3 drops maple
; extract, or to
; taste)
¼ cup Firmly packed light brown sugar
⅛ teaspoon Salt
½ cup Heavy cream
1 tablespoon Unsalted butter
½ cup Pecans; chopped coarse and
; toasted lightly
Accompaniment: vanilla ice cream

Directions

In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and cream and cook mixture over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220F. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream.

Makes about 1 cup.

Gourmet February 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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