Maple Sauce
"This maple sauce is served over Jane's Deluxe gingerbread cake. Jane is the owner of a restaurant, Jane’s On The Common,in Halifax, Nova Scotia. I like this sauce served over an old-fashioned cottage pudding or ice cream.
Recipe adapted by the Chatelaine Test Kitchen."
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
2 cups
- Serves:
- 8-10
ingredients
- 3⁄4 cup unsalted butter
- 2 eggs
- 2 cups icing sugar, sifted
- 1⁄2 cup maple syrup
- 2 tablespoons rum
directions
- Melt butter in a medium saucepan over low heat.
- In a medium bowl, whisk eggs. While constantly whisking, slowly drizzle in melted butter.
- Whisk in icing sugar until smooth, then maple syrup and rum.
- Pour back into saucepan and set over medium heat. Stir often, just until mixture starts to bubble.
- Immediately pour into a small pitcher.
- Serve over squares of gingerbread.
- Sauce will keep well, covered and refrigerated, up to 3 days.
- Reheat in a low microwave until warm.
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RECIPE SUBMITTED BY
I have always loved cooking and trying new recipes, this site is a real adventure!!! Not only have I found some great recipes, but I have made many new friends locally and from around the world.
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