Ingredients
1 1/2 cups whipping cream
5 tablespoons real maple syrup
3 tablespoons corn syrup
1 tablespoon whiskey (or other appropriate liquor of choice)
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Flat roux whisk — scrapes pan bottom, reaches into corners for roux
Narrow French whisk — fits inside saucepans for vinaigrettes
Spring ball whisk — eliminates lumps in gravy, custard, batter
Powdered cream for shelf-stable cooking — sauces, baking, camping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Flat roux whisk — scrapes pan bottom, reaches into corners for roux
Narrow French whisk — fits inside saucepans for vinaigrettes
Spring ball whisk — eliminates lumps in gravy, custard, batter
Powdered cream for shelf-stable cooking — sauces, baking, camping
You're reading one of recipes available free. Full library with Gastronome.
Combine whipping cream, maple syrup, and corn syrup in saucepan and whisk well. Bring to a light simmer over medium to medium-low heat. Simmer 15-20 minutes, stirring occasionally, until beginning to thicken and reduce. Remove from heat and whisk in whiskey. Return to heat and return to a simmer, stirring, 3-5 minutes to cook off the alcohol. Pour into container and refrigerate until cold. This will thicken significantly in the fridge but still be pourable. Drizzle, cold, over warm pecan pie (or just eat with a spoon)!