Time 35m Yield about 3-1/2 dozen. Number Of Ingredients 7 Steps:
In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally., Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage)., Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes. , Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.
Number Of Ingredients 6 Steps:
Place chopped pecans in a microwave dish with 3 Tablespoons butter. Cook for 8 - 10 minutes, stirring twice. Watch the pecans closely to not burn them. In another microwave safe bowl (I use a glass batter bowl because it has a lip for pouring) place remaining butter and heat until melted. Whisk in brown sugar, flour, and light corn syrup until blended. Cook on high 6-8 minutes, stirring twice, until the sugar is dissolved. Add in 2/3 cup evaporated milk and the pecans, stir well Pour into jars.
Time 25m Yield 3 Cups of rich sauce, 12 serving(s) Number Of Ingredients 6 Steps:
Put pecans and 3 Tablespoons butter in microwave safe dish. Cook on high for ten minutes, stirring twice. Put rest of butter in separate microwave safe dish. Heat until melted. Whisk in brown sugar, and flour, and syrup til blended. Cook on high 6-8 minutes , stirring twice, until the sugar is dissolved and thick; add pecan/butter mixture. Let stand 2 minutes. Pour into hot jars and seal.
Time 50m Yield about 1-1/2 quarts ice cream (2-1/2 cups sauce). Number Of Ingredients 17 Steps:
In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.
Time 20m Yield 16 Number Of Ingredients 8 Steps:
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.
Time 1h35m Yield 8 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside. Place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. With an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. Stir in 1/2 teaspoon vanilla extract. Whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. Stir flour mixture into ice cream mixture by thirds until batter is smooth. Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce. Bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake in pan on a wire rack. Place remaining praline sauce over low heat to warm; stir in pecans. Drizzle warm praline-pecan sauce over cake. Serve with dollops of whipped cream.
More about “southern praline ice cream sauce recipes”
Time 15m Yield 1 1/2 cups Number Of Ingredients 7 Steps:
Combine all ingredients in sauce pan. Stir constantly over medium heat for 10 minutes, until sauce is thick and smooth. Cool slightly before serving over vanilla ice cream. NOTE: May refrigerate for several days in covered container. To reheat, add small amount of cream, then heat on stovetop until smooth.
