Praline Sundae Topping Recipe

5 1
Praline Sundae Topping Recipe
Praline Sundae Topping Recipe photo by Taste of Home
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Praline Sundae Topping Recipe

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5 1
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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!
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

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

Nutritional Facts

2 tablespoons: 133 calories, 5g fat (2g saturated fat), 10mg cholesterol, 53mg sodium, 21g carbohydrate (19g sugars, 0 fiber), 1g protein.

  • 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
  1. 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. Yield: 2-1/2 cups.
Originally published as Praline Sundae Topping in Country Woman November/December 1993, p31

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