Maple Praline Ice-Cream Sauce

1. 1

   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.

2. 2

   Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220F.

3. 3

   Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm.

4. 4

   Sauce keeps, covered and chilled, 1 week.

5. 5

   Serve sauce warm over ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.