Praline sundae topping
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 1¼ | cup | Packed brown sugar |
| 16 | larges | Marshmallows |
| 2 | tablespoons | Light corn syrup |
| 1 | dash | Salt |
| 1 | cup | Evaporated milk |
| ½ | cup | Pecans -- toasted |
| 1 | teaspoon | Vanilla extract |
| Ice Cream | ||
Directions
Melt butter in a saucepan. Add brown sugar, marshmallows, corn syrup and salt. Cook and stir over low heat until marshmallows are melted and mixture comes to a boil. Boil for 1 min. Remove from the heat; cool for 5 min. Stir in evaporated milk, pecans and vanilla; mix well. Serve warm or cold over ice cream. Store inthe refrigerator.
Yield: 2½ cups
Recipe By : Taste Of Home