New England Maple Walnut Sundae Sauce
- 1/2 cup Grade B maple syrup
- 1/4 cup light brown sugar - (firmly packed)
- 1/8 teaspoon salt
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 cup pecans chopped coarse, and toasted lightly
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 until all is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220 degrees.
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. Accompaniment; vanilla ice-cream and whipped cream.
This recipe yields 1 cup.