New England Maple Walnut Sundae



1/2 cup Grade B maple syrup
1/4 cup firmly packed light brown sugar
1/8 teaspoon salt
1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 cup walnuts, chopped coarse and toasted lightly

1. In a 2-quart heavy saucepan combine maple syrup, sugar, salt and cream and cook mixture over moderately low heat, stirring and washing down any sugar until dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220 degrees. Stir in butter and walnuts, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream. Accompaniment; vanilla ice-cream and whipped cream.

Yield: 1 cup

Gourmet Magazine