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Ingredientes
- 1/2 c. Grade B maple syrup
- 1/4 c. light brown sugar - (firmly packed)
- 1/8 tsp salt
- 1/2 c. heavy cream
- 1 Tbsp. unsalted butter
- 1/2 c. pecans minced coarse,
- Â Â and toasted lightly
Direcciones
- In a 2-qt heavy saucepan combine maple syrup, sugar, salt and cream and cook mix over moderately-low heat, stirring and washing down any sugar till all is dissolved. Boil mix over moderate heat, undisturbed, till thickened and a candy thermometer registers 220 degrees.
- Stir in butter and pecans, stirring till butter is melted, and cold sauce till hot. Sauce keeps, covered and chilled, 1 week. Serve sauce hot over ice cream. Accompaniment; vanilla ice-cream and whipped cream.
- This recipe yields 1 c..
- Yield: 1 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 158g | |
| Calories 717 | |
| Calories from Fat 470 | 66% |
| Total Fat 54.51g | 68% |
| Saturated Fat 22.9g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 330mg | 14% |
| Potassium 240mg | 7% |
| Total Carbs 59.64g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 54.58g | 36% |
| Protein 4.07g | 7% |
