Ginger Lime Pecan Pie Syrup

Ginger and lime make this a flavorful and versatile dessert sauce. Delicious served over ice cream, fresh gingerbread, pound cake, cheesecake or...
By ACHFood, Feb 8, 2018 | |
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    Prep: 20 min
    Makes: 2 quarts

    • 8 ounces butter (no substitutes)
    • 1 pound, 14 ounces brown sugar
    • 16 fluid ounces Karo® Light Corn Syrup
    • 8 fluid ounces water
    • 2 tablespoons ground ginger
    • 4 teaspoons freshly grated lime peel
    • 4 teaspoons pure vanilla extract
    • 8 ounces chopped pecans, toasted

    Combine butter, brown sugar, corn syrup and water in a large saucepan over medium heat. (Syrup will bubble up so make sure your pan is extra large). Stir constantly until butter is melted. Continue stirring until mixture comes to a boil; boil and stir for 1 minute.

    Remove from heat and stir in ginger, lime peel, vanilla and pecans.

    Serve immediately or refrigerate until ready to serve. Syrup can be stored for 2 weeks in refrigerator.

    Original recipe from our sponsors, Karo Foodservice:

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