Hip, hip, hooray, it’s National Sundae Day! Even though it’s getting chillier all the time, we still love to indulge in a sweet and delicious ice cream sundae. One of our favorite sundaes is vanilla ice cream topped with warm, homemade, nutty praline topping.
To make our favorite sundae topping, place half a stick (4 tbsp.) of unsalted butter in a medium saucepan. Melt the butter over low heat, stirring constantly, until it’s completely melted. Add 1-1/4 cups of brown sugar, 2 cups of mini marshmallows, ¼ tsp. of salt and 2 tbsp. of light corn syrup. Stirring the ice cream topping constantly, bring the mixture to a boil over low heat and allow it to boil for one minute. Remove the topping from the heat and let it cool for five to 10 minutes. Stir in 1 cup of full-fat evaporated milk, 1 tsp. of pure vanilla extract and 2 cups of chopped pecans. Drizzle the warm praline topping over vanilla ice cream, top it with a few extra pecans and serve your yummy sundae immediately.
You can store this ice cream topping in the refrigerator for up to a week. Just heat it up in the microwave or on the stove over low heat before serving!
What’s your favorite nutty sundae?