Ingredients Jump to Instructions ↓

  1. 4 ounces (1 stick) butter, unsalted

  2. 2 cups packed dark brown sugar

  3. 2 1/2 cups heavy whipping cream, divided

  4. 6 tablespoons bourbon

  5. 1 1/2 teaspoons kosher salt

  6. 2 cups toasted pecan halves

  7. 1/2 cup light corn syrup

  8. 6 ounces hot chocolate mix

  9. 6 ounces bittersweet chocolate chips

Instructions Jump to Ingredients ↑

  1. To prepare Bourbon Butter Pecan Sauce, melt butter in a heavy bottomed sauce pan over medium heat. Add dark brown sugar all at once; stir with wooden spoon until incorporated. Cook 3 to 5 minutes, stirring infrequently, until mixture changes from wet sand look into a smooth molten liquid sauce. Add 1 1/2 cups cream, lower heat to medium-low, and whisk until combined. Cook 10 minutes, stirring frequently.

  2. Transfer to glass bowl and cool to room temperature. Add bourbon and salt; stir until combined. Package as desired; refrigerate.

  3. To prepare Hot Chocolate Fudge Sauce, bring 1 cup cream, corn syrup and hot chocolate mix to boil and simmer in a heavy bottomed sauce pan over medium heat for 2 minutes. Add chocolate chips and remove from heat; stir until melted and smooth.

  4. Package as desired; refrigerate.

  5. Bundle two dessert sauces, toasted pecans and an ice cream scoop in a holiday basket.


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