Nocino Caramel Sauce

By Cindy Pawlcyn
Total Time
15 Mins
Serves
24
Serving Size
1 tablespoon per serving
Course
Desserts

DESCRIPTION

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.

Prep Time
5 Mins
Cook Time
10 Mins
Total Time
15 Mins
Calories
188 cal
Total Fat
14 g
Polyunsaturated Fat
2 g
Cholesterol
36 mg
Sodium
34 mg
Carbohydrates
14 g
Dietary Fiber
0 g
Protein
1 g

Ingredients

  • 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 cream, heavy
  • 1/4 cup Nocino walnut liqueur (or substitute 1/4 cup dark rum plus 1/2 cup California walnuts, toasted, chopped)

Preparation

  1. 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.
  2. 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.