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      Monday
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      Wednesday
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      Fall Ice Cream Treats, 11/8/12

      Kelli Marks

      Sweet Love Bakery

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      Bourbon Pecans:

      2 cups pecans

      1 cup sugar

      1/4 tsp nutmeg

      1/4 tsp cinnamon

      1/3 cup bourbon

      1/3 cup water

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      Bring all to soft ball stage (238-240 degrees) stir in pecans. Turn out on to parchment or wax paper. These can be bagged as gifts or used as a topping for ice cream or layer into other desserts.{}

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      Salted caramel sauce:

      1 1/2 cups sugar

      6 tbs water

      6 tbs butter (room temp)

      1 1/4 cups cream

      1 1/2 tsp salt{}

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      Cook sugar and water over medium heat. Do not stir, simply swirl the pan until golden brown. Remove from head and add butter, followed by cream. Whisk until combined. Add salt and let cool. Serve over ice cream or drizzle over warm cake.

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