Praline Ice Cream Sauce

  • Yield: 4 cups


1 1/2cups packed light brown sugar
2/3cup light corn syrup
1/4cup (1/2 stick) butter
1can (5 ounce) evaporated milk
1/2cup chopped pecans


  1. 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)

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