posted by Pat T 10-30-98 1:47 PM
Praline Sundae Topping
1/4 cup butter or margarine
1-1/4 cups packed brown sugar
16 large marshmallows
2 Tblsp. Light corn syrup
Dash of salt
1 cup evaporated milk
1/2 cup chopped pecans, toasted
1 tsp. Vanilla extract
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 heat; cool for 5 minutes. Stir in
milk, pecans, and vanilla; mix well. Serve over ice cream. Store in the refrigerator. Yield: 2-1/2 cups.