A drizzle of this sauce takes ice cream, French toast, gingerbread or other baked goods to a whole new level of decadence.
Makes about 3 cups
2 sticks butter, unsalted
2 cups light brown sugar, packed
1 cup maple syrup, B Grade
1 teaspoon vanilla extract
1 tablespoon whiskey, preferably from Finger Lakes Distilling
1⁄4 cup whole milk or heavy cream 1 teaspoon sea salt
Melt butter in a medium saucepan over low heat. Add sugar and stir until completely dissolved. Raise the heat to medium and bring to a low boil. Add the maple syrup and continue to boil, stirring often, until sauce is thick and coats the back of a spoon, 8 to 10 minutes more. Remove from heat and allow to cool slightly. Add vanilla, whiskey, milk or cream and pinch of salt and stir until incorporated. Pour into glass jars and let cool completely. The sauce will thicken upon cooling. To soften, warm the jar in a pan of water until pourable. You can keep the sauce refrigerated for up to 2 months.
This recipe originally appeared in our Spring 2012 issue.
