Ingredients for Maple Splurge Ice Cream Sauce
- Maple Syrup
- 1/2 cup packed light brown sugar
- 1/4 cup water
- 4 tablespoons (1/2 stick) unsalted butter
- 1 tablespoon Kahlúa (optional)
- Heavy Whipping Cream
- 1 teaspoon pure vanilla extract
- 1/4 cup chopped pecans
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How to Make Maple Splurge Ice Cream Sauce
- Prepare an ice bath: Fill a glass with ice water and set it near the stove.
- Combine ingredients: In a medium saucepan, combine 1 cup maple syrup, 1/2 cup packed light brown sugar, 1/4 cup water, 4 tablespoons (1/2 stick) unsalted butter, and 1 tablespoon Kahlúa (optional).
- Bring to a boil: Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Simmer and thicken: Reduce heat to medium and stir constantly for 6-7 minutes, or until the sauce thickens and reaches a soft-ball stage (see step 5).
- Test for doneness: Drop a small amount of the mixture into the ice bath. Remove it with your fingers; it should form a soft ball.
- Remove from heat: Once thickened, remove the saucepan from the heat.
- Cool and whisk in additions: Let the sauce cool slightly (about 5 minutes). Then, whisk in 1/2 cup heavy whipping cream, 1 teaspoon pure vanilla extract, and 1/4 cup chopped pecans.
- Adjust thickness: For a thicker sauce, use slightly less whipping cream.
- Refrigerate: Pour the sauce into an airtight container (a glass jar is ideal) and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Boozy option: For a more boozy version, add the Kahlúa along with the whipping cream, vanilla, and pecans in step 7.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
87g
Fat
43g
Carbs
8g
