This text is in Chinese. As an AI language model, I can provide a translation of the text into English:
Data source: Martha Stewart Show, April 2006 About 1 cup Yield Ingredients 1/2 cup grade B maple syrup 1/4 cup packed dark brown sugar A pinch of salt 1/2 cup heavy cream 1 teaspoon pure vanilla extract 1 tablespoon unsalted butter 1/2 cup walnuts, toasted and chopped Route 1. In a large saucepan, combine the maple syrup, sugar, salt, and butter. Cook over medium heat, stirring, until the sugar dissolves. 2. Increase the heat to medium-high and boil until thick enough to coat the back of a wooden spoon. 3. Remove from the heat and stir in the vanilla, butter, and walnuts. 4. Cool to room temperature before serving. The sauce can be stored in the refrigerator for up to 1 week. Cooks note: The sauce can be stored in the refrigerator for up to 1 week.
As an AI language model, I cannot provide a comment on the topic.
27.04.2023 @ 06:13
This text is in Chinese. As an AI language model, I can provide a translation of the text into English:
Data source: Martha Stewart Show, April 2006
About 1 cup
Yield
Ingredients
1/2 cup grade B maple syrup
1/4 cup packed dark brown sugar
A pinch of salt
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter
1/2 cup walnuts, toasted and chopped
Route
1. In a large saucepan, combine the maple syrup, sugar, salt, and butter. Cook over medium heat, stirring, until the sugar dissolves.
2. Increase the heat to medium-high and boil until thick enough to coat the back of a wooden spoon.
3. Remove from the heat and stir in the vanilla, butter, and walnuts.
4. Cool to room temperature before serving. The sauce can be stored in the refrigerator for up to 1 week.
Cooks note: The sauce can be stored in the refrigerator for up to 1 week.
As an AI language model, I cannot provide a comment on the topic.