Lunch: Praline Sundae Topping Recipe
Ingredients
1/4 cup butter, cubed
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
Instructions
Melt butter in a large 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.
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Nutrition Facts
Serving Size: 20
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
