A delectable concoction of maple syrup, butter, rum and walnuts takes an everyday ice cream sundae to a whole new level. Let the syrup cool a bit before assembling the sundaes, or you’ll end up with a soupy mess. But who’s to say that’s a bad thing?
Ingredients
- ½ cup plus 2 tablespoons maple syrup, preferably grade B
- ½ cup light brown sugar
- ½ cup heavy cream
- ¼ cup (4 tablespoons) unsalted butter
- 1 tablespoon dark rum
- ¼ teaspoon salt
- ⅓ cup toasted walnuts
- 1 pint maple, ginger, vanilla chocolate chip or other ice cream
- Extra-bitter chocolate, for serving
- Crème fraîche, lightly whipped optional
- Nutritional Information
Nutritional analysis per serving (4 servings)
546 calories; 29 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 70 grams carbohydrates; 1 gram dietary fiber; 58 grams sugars; 3 grams protein; 71 milligrams cholesterol; 178 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a small heavy-bottomed pot, over medium-low heat, stir together 1/2 cup of the maple syrup, the brown sugar, cream, butter, rum and salt. Cook, stirring constantly and scraping the sides and the bottom of the pan, until the sauce is thick and coats the back of the spoon, about 10 minutes. Pour into a heat-proof container and let cool a bit before making the sundaes.
- In a small bowl, combine the remaining maple syrup with the nuts. Scoop the ice cream into dishes. Top with the warm sauce and maple nuts. Grate some of the chocolate over the top and serve with a dollop of crème fraîche and more chocolate shavings if you like.
15 minutes
Dining and Cooking