Praline Sundae Topping

Praline Sundae Topping

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"This can be served warm or cold over ice cream. Store in refrigerator."
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Ingredients

20 m servings 166 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.

Reviews

51
  1. 54 Ratings

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Most helpful positive review

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 v...

Most helpful critical review

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 evapor...

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 v...

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 ingredient...

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 marshmal...

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 ...

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 g...

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...

Absolutely to die for! Easy and yummy, what a combo! Goes perfectly over cheesecake or ice cream.

I made half this recipe exactly as written. The flavor is very good, but my sauce turned out quite thin. I had difficulty while stirring in the evaporated milk. There seemed to be a crusty co...

This is SSSSSSSSSSSSOOOOOOOOOO good. Even though mine didn't turn out, it was really runny (all my fault), I poured it over my vanilla ice cream and it was absolutely delicious. Even better th...