"This can be served warm or cold over ice cream. Store in refrigerator." — ADDO
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1 1/4 cups
packed brown sugar
light corn syrup
chopped pecans, toasted
This is so wonderful and quite easy to make. I doubled the vanilla and chose not to add the pecans. Instead of stirring in the milk I put the cooled mixture in my blender, added the milk and vanilla and whipped it for about 3 minutes. Creamy, smooth and delicious! My sister requested caramel sauce for our July 4th get together and I can't wait to share this one! (I have the container taped shut to keep me out of it!)
This tasted really good -- however -- I had quite a bit of trouble with the recipe. I cooked my brown sugar/syrup mixture according to the recipe, cooled 5 minutes and then poured in the evaporated milk. I blended, and blended...and blended some more and it never came together. Not wanting to throw away this pecan sugary goodness I put it back on the stove in hopes that it could be saved. I turned it on med/high heat and let the chunky sugar pieces dissolve. Then, it was too runny :o( I threw six more marshmallows into the mix and finally, caramel-y, pecan goodness. I give it a four for taste and a two for an easy to follow recipe.
This sauce was very delicious. I made some without nuts and some with nuts to serve at a sundae party. It was a big hit. Warning: Be sure not to add the milk until after the other ingredients are cooked. I added the milk too soon for one batch, and the sauce curdled. It still tasted great, but had a funny texture.
This was SO good!! Oh my gosh, it was good! Wonderful! The best caramel-y sauce I've ever had! And SO EASY! I needed to use up some evaporated milk (a cup, exactly!) and some large marshmallows left over from S'mores this summer so I made this to top Cheesecake Bars from this site. It is yummy on those! I'm sure it would be great on ice cream too. I used walnuts instead of pecans, just because that's what I had. Will have to try pecans next time. When I was stirring in the evap milk at the end, it didn't look like it would incorporate at first, so I got out the ol' whisk and that did the trick. This would be delicious without the nuts as well. This was so good I had to eat a few spoonfuls as I was putting it away!
This is the absolute best caramel sauce I have ever tasted! I made it to go over Caramel Macchiato Cheesecake (also found on this site) and I omitted the nuts. I used the remainder on ice cream and talk about good! Yum, Yum! -19/09/07 *Update: 16/10/09 - I have made this recipe countless times since I first found it and I have had trouble on occasions with the brown sugar not melting completely. When this happens I just pour the finished sauce into my blender and let it run for a minute - smooth sauce! This truly is the best caramel sauce I have come across and I use it for almost any recipe which calls for caramel topping. It is also great with some peanut butter blended in as well - but not too much to overpower the caramel flavour (just eyeball it) It thickens up a great deal with PB in it but is so delicious either way!
I have to admit I was a tad disspointed in the outcome of this. When I read the ingredients with the pecans, marshmallows, etc. and I saw the picture I thought this was going to be a thick and gooey ice cream topping. It appears to just sit on top of the ice cream in the picture. Anyway, it does taste like a melted praline candy, but it is very "soupy." It is good but really sweet, but so are pralines. I just wished it was much thicker. But, this would make a nice change to a regular caramel sauce on cheesecakes or other desserts where a thick dessert sauce is not neccessary.
Our favorite restaurant serves a fabulous bread pudding with a caramel/praline-type sauce. My own bread pudding is my hubby's favorite but he was not too happy with my sauce. This sundae topping duplicates the taste of the one in the restaurant. OH MY MY MY...this is off the charts! Many, many thanks for a fantastic recipe which is in my permanent recipe file!
Absolutely to die for! Easy and yummy, what a combo! Goes perfectly over cheesecake or ice cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Praline Sundae Topping
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 59
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