Praline Ice-Cream Sauce

Drizzle this warm caramel sauce on ice cream or slices of pound cake.

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  • Makes: 20 servings
  • Serving Size: 1/4 cup
  • Makes: 3-1/2 cups
  • Start to Finish: 20 mins

Praline Ice-Cream Sauce

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Directions

  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.

From the Test Kitchen

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).

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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Nutrition Facts (Praline Ice-Cream Sauce)

  • Per serving:
  • 152 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 5 mg chol. ,
  • 118 mg sodium ,
  • 21 g carb. ,
  • 0 g fiber ,
  • 3 g pro.
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