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Praline Ice-Cream Sauce




Source of Recipe


BHG


Recipe Introduction




Prep Time: 20 min.

Drizzle this warm caramel sauce over your favorite ice cream or over slices of pound cake.




List of Ingredients




4 teaspoons cornstarch
1 12-ounce can (1-1/2 cups) evaporated milk
1/2 cup light-colored corn syrup
1/4 cup margarine or butter
1 cup packed brown sugar
1 teaspoon vanilla
1 cup dry-roasted peanuts or other nuts (plain peanuts, pecans, or cashews)

Recipe



1. 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.

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.


Nutrition facts per serving: 152 calories, 7 g total fat, 2 g saturated fat, 5 mg cholesterol, 118 mg sodium, 21 g carbohydrate, 0 g fiber, 3 g protein, 0% vitamin A, 1% vitamin C, 6% calcium, 3% iron.