This rich sauce can be used in a multitude of ways—over ice cream, with pineapple upside down cake or Cindy Pawlcyn’s Walnut Torte. Nocino is an Italian liqueur. If you don’t have it, substitute with dark rum and add toasted and chopped walnuts to the sauce just before serving. You can omit the alcohol altogether and serve with the chopped walnuts.
- 1 cup sugar
- 1/2 cup corn syrup, light
- 1/3 cup water
- 1 vanilla bean
- 2/3 pound butter
- 1/4 teaspoon salt
- 2/3 cup heavy cream
- 1/4 cup Nocino walnut liqueur (or substitute 1/4 cup dark rum plus 1/2 cup toasted California walnuts, chopped)
- In a saucepan, mix together the sugar, Karo syrup, water and vanilla bean (for the vanilla bean, split it lengthwise with a paring knife and scrape the tiny seeds into the mixture and discard the bean). Cook until it has reached a nice amber color, or 350°F on a candy thermometer.
- Quickly add butter and salt. Remove from the heat and stir in the heavy cream. Add the Nocino liqueur or substitute. Place in an ice bath, stirring occasionally as it cools. Refrigerate. Reheat just before serving.