Maple Splurge Ice Cream Sauce Food

MAPLE SPLURGE ICE CREAM SAUCE

Steps:

• First, fill a glass with ice water and place close to stove.
• Combine syrup, brown sugar, water, butter and Kahlua in a medium sauce pan and bring to a boil over medium high heat, stirring occasionally.
• Turn down heat to medium and stir constantly for 6-7 minutes while mixture boils and until it begins to get thick.
• Place a drop or two of the mixture into the cup of ice water and then pick it up with your fingers. It should be able to be shaped into a soft ball.
• Remove from heat.
• Cool slightly, about 5 minutes, and then whisk in the whip cream, vanilla, and pecans until they are well blended. For a thicker sauce use slightly less whipping cream.
• Pour into a container, a glass jar is best, and refrigerate until serving, preferably overnight.
• For a more boozy version, add Kahlua with the whip cream, vanilla, and pecans.

MAPLE PRALINE ICE-CREAM SAUCE

Steps:

• 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 220°F. 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.