Praline Ice-Cream Sauce

Photo by Pamela C.

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

3.5

cups

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

3.5

servings

Ingredients

  • 4

    teaspoonscornstarch

  • 1

    12 ouncecan evaporated milk (1-1/2 cups)

  • 1/2

    cuplight-colored corn syrup

  • 1/4

    cupmargarine or butter

  • 1

    cuppacked brown sugar

  • 1

    teaspoonvanilla

  • 1

    cupdry-roasted peanuts or other nuts (plain peanuts, pecans, or cashews)

Directions

In a medium saucepan combine cornstarch and milk; add corn syrup and margarine or butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in brown sugar and vanilla. Cool slightly, about 5 to 10 minutes. Just before serving, stir in nuts. 2. Serve warm over ice cream. From the Test Kitchen•Make Ahead Tip Cool mixture and store in a covered container in the refrigerator up to 1 week. To serve sauce that has been chilled, reheat in a saucepan over low heat until warm. Or, microwave 1 cup of the mixture in a glass measure on 100 percent power (high) for 1 to 1-1/2 minutes or until warm, stirring once. Stir in nuts just before serving. Makes about 3-1/2 cups (twenty 1/4-cup servings). •Note To give this sauce as a gift, spoon it into decorative jars. Tie the nuts in plastic bags and attach them to the jars with a serving spoon or ice-cream scoop. Stick on a label with directions for storing and reheating the sauce. Decorate with fancy ribbon.

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