Best Whiskey Maple Cream Sauce Recipes
WHISKEY MAPLE CREAM SAUCE (PIONEER WOMAN)
Courtesy Ree Drummond, Pioneer Woman. This stuff is sooo good drizzled over pecan pie (or anything else, really)! Kid safe as the alcohol is cooked off, but it definitely still has an "adult" taste to it. Must be made a day in advance. Number of servings is a guess.
Provided by RSL5709
Categories Pie
Time 25m
Yield 1 batch, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Combine whipping cream, maple syrup, and corn syrup in saucepan and whisk well.
- Bring to a light simmer over medium to medium-low heat.
- Simmer 15-20 minutes, stirring occasionally, until beginning to thicken and reduce.
- Remove from heat and whisk in whiskey.
- Return to heat and return to a simmer, stirring, 3-5 minutes to cook off the alcohol.
- Pour into container and refrigerate until cold.
- This will thicken significantly in the fridge but still be pourable.
- Drizzle, cold, over warm pecan pie (or just eat with a spoon)!
Nutrition Facts : Calories 210.9, Fat 16.5, SaturatedFat 10.3, Cholesterol 61.1, Sodium 18.2, Carbohydrate 15.1, Sugar 9.4, Protein 0.9
WHISKEY MAPLE CREAM SAUCE
Steps:
- Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it's cooking.) When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly. Pour into a container and refrigerate until completely chilled. Stir before serving. Drizzle over pies!
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