3/4 c Firmly packed light brown sugar
1/4 c Water
3 tablespoons Maple Syrup
2 tablespoons Butter or margarine
1/2 c Chopped Pecans
1/4p c Whipping Cream
Cook first 3 ingredients in a saucepan over medium heat, stirring constantly, 6-8 minutes or until a candy thermometer registers 234 degrees (soft ball stage). Remove from heat; stir in butter. Cool. Stir in pecans and whipping cream. Store in refrigerator up to three weeks. Serve warm over ice cream.
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1 comment:
Sounds soooo good!
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