Maple Walnut Ice-Cream Sauce

Start to Finish 20 m



  1. 1 of 3 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 degrees F on a candy thermometer, about 5 minutes.
  2. 2 of 3 Stir cornstarch mixture into syrup; boil for 1 minute. Remove saucepan from heat. Stir in rum and walnuts. Let mixture cool completely.
  3. 3 of 3 Spoon into airtight jar. Store in refrigerator for up to 2 weeks.
Nutrition Information for Maple Walnut Ice-Cream Sauce
Servings Per Recipe:
Per Serving: 11 g carb., 1 g pro., 75 kcal cal., 0 g sat. fat, 1 mg sodium, 0 mg chol., 0 g fiber, 4 g Fat, total