Shelly's Recipe

PRALINE SUNDAE TOPPING

Category: Dessert Sauces

1/4 cup butter
1 1/4 cups packed brown sugar
16 large marshmallows
2 tbsp light corn syrup
Dash salt
1 cup evaporated milk
1/2 cup chopped pecans, toasted
1 tsp vanilla extract
Ice Cream

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