Years ago I made a pumpkin cheesecake recipe with a topping based on this simple recipe. Time has passed, cheesecakes have come and gone, but I’ve never forgotten this sauce. It is intensely sweet, like a maple caramel, with whisky and a dash of salt to round it out. I paired it with an eggnog bread pudding but I can think of about a million other ways to use it. Over ice cream, french toast, cinnamon rolls, pumpkin pie, pecan pie, add chopped pecans and pour over ice cream again, stirred into coffee, drizzled over pound cake, cheese cake….
It’s so easy:
- One part real maple syrup
- One part heavy cream
- Two tablespoons of whisky or Bourbon for every two cups of sauce, or to taste.
- A pinch to a dash of sea salt
Maple Whisky Sauce
- In a saucepan (two quarts or larger) heat the maple syrup and cream until boiling.
- Keep it at a low boil until it begins to thicken.
- Add the whisky and simmer for a couple more minutes.
- Add salt and stir.
- Serve warm or cold.
Here are a few similar sauces from around the internet:
Eggnog Bread Pudding:
- Rachael Ray’s Eggnog-Panettone Bread Pudding
- The Kitchn’s Eggnog Breakfast Bread Pudding
- Northern Virginia Magazine
Thanks for reading!