Praline Sundae Topping Recipe

Praline Sundae Topping Recipe photo by Taste of Home

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Necessity can be the mother of recipes, too! I came up with this one as a way of using up the extra evaporated milk I had from making fudge. My husband farms with his father—raising hogs and cattle plus growing corn and soybeans. Hobbies I enjoy include gardening, baking bread, reading...and sewing when I find time. Our 5-year-old is our only child right now, but I'm expecting her little brother or sister to come along about any day!

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Praline Sundae Topping Recipe

Prep/Total Time: 25 min.

Yield: 20 Servings

25 25

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

Directions

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. Yield: 2-1/2 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 133 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 53 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.

Originally published as Praline Sundae Topping in Country Woman November/December 1993, p31