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Praline Sundae Topping |
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Serves: 20 Print this RecipeYield: 2-1/2 cups Valerie Cook, Hubbard, Iowa 1/4 cup butter or margarine 1-1/4 cups packed brown sugar 16 large marshmallows 2 tablespoons light corn syrup Dash salt 1 cup evaporated milk 1/2 cup chopped pecans, toasted 1 teaspoon vanilla extract Ice cream 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 minute. Remove from the heat; cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well. Serve warm or cold over ice cream. Store in the refrigerator. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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