Categories: Desserts
Ingredients
- Whiskey Sauce:
- 2 cups heavy cream
- 1/2 cup pure maple syrup
- 1/4 cup corn syrup
- Pinch of salt
- 2 to 3 tbsp. whiskey
- Candied Bacon:
- 6 slices bacon
- 6 tbsp. pure maple syrup
- 3 tbsp. packed light brown sugar
- Sundae:
- 1 quart chocolate ice cream
- Chopped toffee bars, for topping
Directions
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For the whiskey sauce: Combine the heavy cream, maple syrup, corn syrup, and salt in a medium saucepan and stir. Cook over medium-low heat, stirring constantly, until the sauce thickens, 10 to 15 minutes. Stir in the whiskey. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
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Meanwhile, for the bacon: Preheat the oven to 350. Set a wire rack on a rimmed baking sheet and lay the bacon slices on the rack. Microwave the maple syrup and brown sugar in a small bowl until just melted, 15 to 20 seconds, then stir to combine. Brush on both sides of the bacon. Bake, rotating the pan halfway through, until the bacon is crisp, about 15 minutes. Remove and let cool on the rack, lifting the bacon and placing it back on the rack after a few minutes to make sure it doesn’t stick.
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To serve, scoop the ice cream into dishes and top with the whiskey sauce, toffee bars, and candied bacon.