Praline Sundae Topping Recipes

Steps:

• In a large saucepan, melt butter over medium heat.
• Add the marshmallows, brown sugar, corn syrup, and salt; mix well.
• Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute.
• Remove from heat and let the mixture cool for 5 minutes.
• Stir in evaporated milk, pecans, and vanilla.
• Serve topping warm over ice cream.
• (Store leftover topping in refrigerator. It will thicken as it cools).

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the brown sugar, salt cream, butter and brandy (if using) to a saucepan.
• 4. Set the burner to medium low, and bring the mixture up to a simmer.
• 5. Chef's Tip: During the heating process, continue to stir the mixture.
• 6. Cook until the mixture thickens, about 4 to 6 minutes.
• 7. Chef's Note: We are making a sauce, not praline candy. If you overcook the mixture, when it cools it will harden into a thick mass, and I hate it when that happens.
• 8. Take off the heat, and stir in the vanilla.
• 9. Add the pecans and allow the sauce to cool down until just slightly warm.
• 10. Chef's Note: The sauce, is best when it's first made, and will turn a bit grainy if it's reheated. That's not the worst thing in the world; however, you should make it just before serving.
• 11. PLATE/PRESENT
• 12. Place about 1/2-inch of the mixture into a Sunday glass.
• 13. Add a nice scoop of ice cream
• 14. Cover with a bit more of the sauce.
• 15. Add another scoop of ice cream.
• 16. Cover with more sauce.
• 17. Top with whipped cream, and maybe a cherry. Enjoy.
• 18. Keep the faith and keep cooking.

Steps:

• Melt butter over medium heat in a small pan. Stir in brown sugar, whipping cream and vanilla.
• Cook and stir until it reaches a full boil then reduce heat and boil gently for three minutes stirring occasionally.
• Remove from heat and stir in chopped pecans (and shot of rum if serving the adult version). Serve warm.

Steps:

• Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
• To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
• To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

Steps:

• In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally., Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage)., Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes. , Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.

Steps:

• In a medium bowl, combine the brown sugar, granulated sugar, flour, egg, and salt until well mixed. Stir in the melted butter and mix well. Stir in the pecans.