Praline Ice Cream Sauce
- Yield 4 cups
Wonderful over ice cream, but also good on pancakes and waffles.
- 1 1/2 cups packed light brown sugar
- 2/3 cup light corn syrup
- 1/4 cup (1/2 stick) butter
- 1 can (5 ounce) evaporated milk
- 1/2 cup chopped pecans
- Combine the brown sugar, corn syrup and butter in a saucepan. Bring to a boil. Remove from the heat and let cool slightly. Stir in the evaporated milk and pecans. Store in the refrigerator.
Recipe reprinted with permission from Mississippi University for Women Alumnae Association, Southern Grace, Recipes and Remembrances from The W, (Mississippi University for Women Alumnae Association, 2004)