Moscow Mule Syrup
Prep: 20 min
Makes: 2 quarts
All the flavors of the popular cocktail in a versatile dessert sauce. Delicious served over ice cream, fresh gingerbread, pound cake, cheesecake or blonde brownies.
8 ounces butter (no substitutes)
1 pound, 14 ounces brown sugar
16 fluid ounces Karo® Light OR Dark Corn Syrup
8 fluid ounces water
1/2 cup vodka
2 tablespoons ground ginger
4 teaspoons freshly grated lime peel
4 teaspoons pure vanilla extract
8 ounces chopped pecans, toasted (optional)
Combine butter, brown sugar, corn syrup, water and vodka 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.