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

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