This sauce was absolutely amazing. It would also be good on most pies, cheesecakes, and ice cream recipes.... not just pecan pie. If you have a way of getting real maple syrup, do it! I ordered some from Vermont, and it tastes like nothing I've ever tasted before. We've been enjoying it on yogurt every morning, and I've also used it in several other cooking/baking recipes. My favorite is the Grade A Medium, which is the most common table syrup.
Ingredients:
1 1/2 cups heavy cream
5 Tablespoons pure maple syrup
3 Tablespoons light corn syrup
1 Tablespoon Whiskey (optional)
Directions:
Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine.
Cook over medium-low to medium heat, stirring constantly, for 15-20 minutes or until sauce is reduced and thick (sauce should bubble slightly as it's cooking).
When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.
Pour into a container and refrigerate until completely chilled. Stir before serving. Drizzle over pies and ice cream.
Source: Pioneer Woman
Ingredients:
1 1/2 cups heavy cream
5 Tablespoons pure maple syrup
3 Tablespoons light corn syrup
1 Tablespoon Whiskey (optional)
Directions:
Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine.
Cook over medium-low to medium heat, stirring constantly, for 15-20 minutes or until sauce is reduced and thick (sauce should bubble slightly as it's cooking).
When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.
Pour into a container and refrigerate until completely chilled. Stir before serving. Drizzle over pies and ice cream.
Source: Pioneer Woman
1 comment:
I've always loved ice cream on pecan pie, but this sounds yummy...fattening, too. You always said that recipes from Pioneer Woman were fattening, though! Illu!
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