MAPLE PRALINE ICE-CREAM SAUCE

Maple Praline Ice-Cream Sauce image

Yield Makes about 1 cup

Number Of Ingredients 7

1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
1/4 cup firmly packed light brown sugar
1/8 teaspoon salt
1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 cup pecans, chopped coarse and toasted lightly
Accompaniment: vanilla ice cream

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.