This is so tasty you will be tempted to eat it straight from the pan. Margie created this to go over cheesecake, but it would be great on ice cream, bread pudding or pound cake. I say, “Sweet, rich, decadently perfect.”
Ingredients:
1/2 cup Butter
1 cup Brown Sugar, packed (1/2 pound)
2 tablespoons Maple Syrup
1/2 cup Heavy Cream
1 teaspoon Vanilla Extract
2 tablespoons Rum
1/2 cup Pecans, coarsely chopped
Directions:
In a heavy saucepan heat Butter, Brown Sugar, and Maple Syrup over low heat. Stir occasionally until sugar is dissolved. (This will take longer if the sugar is hard)
Remove from heat and stir in Cream, Vanilla, and Rum. Add pecans.
Serve hot or at room temperature.
Note: For a thinner sauce – add 1/2 milk.
Can be made in advance and stored in the refrigerator for up to a week.
Margie uses Captain Morgan’s Spiced Rum
Dave adds: Great for dipping cookies into as well. Oh, mama …
Serves: 10-12
Prep time:0:20
Source: MLK
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Fantastic, and even better on ginger snaps!
Dipping
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