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Ingredients

Directions

  • In a heavy-bottomed saucepan, bring the maple syrup to boiling over high heat. Reduce the heat to medium-low; simmer until the syrup registers 220°F on a candy thermometer, about 5 minutes.

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  • Stir cornstarch mixture into syrup; boil for 1 minute. Remove saucepan from heat. Stir in rum and walnuts. Let mixture cool completely.

  • Spoon into airtight jar. Store in refrigerator for up to 2 weeks.

Nutrition Facts

75 calories; 4 g total fat; 0 mg cholesterol; 1 mg sodium. 11 g carbohydrates; 1 g protein;

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