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- Makes: 14 servings
- Yield: 3 1/2 cups
- Start to Finish
Sweet and nutty, this rich sauce is best served warm over ice cream or frozen yogurt.
evaporated milk (1-1/2 cups)
light-color corn syrup
butter or margarine
packed brown sugar
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, about10 minutes, then stir in pecans just before serving.
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).
Servings Per Recipe 14, calcium (mg) 85, iron (mg) 0, sugar (g) 28, vit. A (IU) 205, Niacin (mg) 0, chol. (mg) 7, Trans fatty acid (g) 1, Riboflavin (mg) 0, sat. fat (g) 2, Polyunsaturated fat (g) 3, Folate (µg) 4, cal. (kcal) 215, Monosaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 11, Potassium (mg) 129, pro. (g) 2, Cobalamin (Vit. B12) (µg) 0, carb. (g) 29, fiber (g) 1, vit. C (mg) 1, sodium (mg) 76, Thiamin (mg) 0