57 Ratings
  • 5 Rating Star 43
  • 4 Rating Star 9
  • 1 Rating Star 2
  • 3 Rating Star 2
  • 2 Rating Star 1

This can be served warm or cold over ice cream. Store in refrigerator.

ADDO
prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
16
Max Servings:
16
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Ingredients

Directions

  • Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.

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Nutrition Facts

166.31 calories; 1.57 g protein; 26.77 g carbohydrates; 6.53 g fat; 12.19 mg cholesterol; 73.53 mg sodium.Full Nutrition


Reviews (54)

Read All Reviews

Most helpful positive review

HUSKERMOM
07/02/2007
This is so wonderful and quite easy to make. I doubled the vanilla and chose not to add the pecans. Instead of stirring in the milk I put the cooled mixture in my blender added the milk and vanilla and whipped it for about 3 minutes. Creamy smooth and delicious! My sister requested caramel sauce for our July 4th get together and I can't wait to share this one! (I have the container taped shut to keep me out of it!)
(30)

Most helpful critical review

Anonymous
03/31/2006
I don't know if I did something wrong....but this tasted more like brown sugar sauce. Also I only put in half the amount of milk suggested and it was still runny. Sorry not a keeper.
57 Ratings
  • 5 Rating Star 43
  • 4 Rating Star 9
  • 1 Rating Star 2
  • 3 Rating Star 2
  • 2 Rating Star 1
HUSKERMOM
07/02/2007
This is so wonderful and quite easy to make. I doubled the vanilla and chose not to add the pecans. Instead of stirring in the milk I put the cooled mixture in my blender added the milk and vanilla and whipped it for about 3 minutes. Creamy smooth and delicious! My sister requested caramel sauce for our July 4th get together and I can't wait to share this one! (I have the container taped shut to keep me out of it!)
(30)
margiebirds
09/15/2006
This sauce was very delicious. I made some without nuts and some with nuts to serve at a sundae party. It was a big hit. Warning: Be sure not to add the milk until after the other ingredients are cooked. I added the milk too soon for one batch and the sauce curdled. It still tasted great but had a funny texture.
(27)
Michelle Ramey
10/19/2005
This was SO good!! Oh my gosh it was good! Wonderful! The best caramel-y sauce I've ever had! And SO EASY! I needed to use up some evaporated milk (a cup exactly!) and some large marshmallows left over from S'mores this summer so I made this to top Cheesecake Bars from this site. It is yummy on those! I'm sure it would be great on ice cream too. I used walnuts instead of pecans just because that's what I had. Will have to try pecans next time. When I was stirring in the evap milk at the end it didn't look like it would incorporate at first so I got out the ol' whisk and that did the trick. This would be delicious without the nuts as well. This was so good I had to eat a few spoonfuls as I was putting it away!
(23)
Roxanne J.R.
10/19/2009
This is the absolute best caramel sauce I have ever tasted! I made it to go over Caramel Macchiato Cheesecake (also found on this site) and I omitted the nuts. I used the remainder on ice cream and talk about good! Yum Yum! -19/09/07 Update: 16/10/09 - I have made this recipe countless times since I first found it and I have had trouble on occasions with the brown sugar not melting completely. When this happens I just pour the finished sauce into my blender and let it run for a minute - smooth sauce! This truly is the best caramel sauce I have come across and I use it for almost any recipe which calls for caramel topping. It is also great with some peanut butter blended in as well - but not too much to overpower the caramel flavour (just eyeball it) It thickens up a great deal with PB in it but is so delicious either way!
(16)
Holiday Baker
12/21/2010
I have to admit I was a tad disspointed in the outcome of this. When I read the ingredients with the pecans marshmallows etc. and I saw the picture I thought this was going to be a thick and gooey ice cream topping. It appears to just sit on top of the ice cream in the picture. Anyway it does taste like a melted praline candy but it is very "soupy." It is good but really sweet but so are pralines. I just wished it was much thicker. But this would make a nice change to a regular caramel sauce on cheesecakes or other desserts where a thick dessert sauce is not neccessary.
(10)
Gail Cobile
05/02/2008
Our favorite restaurant serves a fabulous bread pudding with a caramel/praline-type sauce. My own bread pudding is my hubby's favorite but he was not too happy with my sauce. This sundae topping duplicates the taste of the one in the restaurant. OH MY MY MY...this is off the charts! Many many thanks for a fantastic recipe which is in my permanent recipe file!
(8)
bellepepper
07/01/2011
I made half this recipe exactly as written. The flavor is very good but my sauce turned out quite thin. I had difficulty while stirring in the evaporated milk. There seemed to be a crusty coating on the bottom on my pan that just wouldn t incorporate into the sauce. So to remedy that I put the sauce back over low heat and that enabled me to get my sauce totally combined. The flavor of this is excellent but I wished it had been a little thicker. I d also be tempted to add more pecans. I d make this again and maybe cut back a little on the evaporated milk in the hopes of getting a thicker sauce.
(7)
Erin
08/04/2011
Absolutely to die for! Easy and yummy what a combo! Goes perfectly over cheesecake or ice cream.
(7)
Anonymous
09/14/2005
This sauce was fabulous! I omitted the nuts and served it warm over a blondie brownie with vanilla ice cream. It was a big hit with both adults and kids.
(5)