Ginger Lime Pecan Pie Syrup

Makes 2 quarts

Ginger and lime make this a flavorful and versatile dessert sauce. Delicious served over ice cream, fresh gingerbread, pound cake, cheesecake or blonde brownies.

Ingredients

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

Directions

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.