Pralinesundaetopping Recipes

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.

Steps:

• In a large saucepan, melt butter over medium heat.
• Add the marshmallows, brown sugar, corn syrup, and salt; mix well.
• Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute.
• Remove from heat and let the mixture cool for 5 minutes.
• Stir in evaporated milk, pecans, and vanilla.
• Serve topping warm over ice cream.
• (Store leftover topping in refrigerator. It will thicken as it cools).

Steps:

• Put 2 cups sugar, milk, and butter in heavy saucepan over medium heat. Cook to softball stage, 234 degrees F. When almost ready, caramelize the remaining 1 cup sugar in another heavy skillet, preferably cast iron, over medium heat, stirring often, so sugar does not get too dark. As soon as sugar granules are totally dissolved, turn off heat and carefully add a few spoonfuls of candy mixture to caramelized sugar liquid, stirring constantly and thoroughly. Pour all back into saucepan of candy and mix quickly with wire whip or cooking spoon. Remove from heat. Add vanilla and continue beating candy for 10 to 15 minutes or as long as it takes for candy to lose its sheen and begin to thicken. Quickly stir in pecans and, using 2 soupspoons, scoop small mounds onto papered cookie sheets. Let set. Store in covered tins.
• If candy gets too hard before it is all scooped, place in safe container and warm in microwave until of good consistency to finish scooping.

Steps:

• Preheat oven to 300°F. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add brown sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white-sugar mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

Steps:

• Mix cream cheese and sugar in medium bowl until well blended.
• Add remaining ingredients; mix well.
• Spread over warm pieces of coffee cake.

Steps:

• In a large bowl, combine the brown sugar and flour in a bowl; add the butter and blend with your fingertips or a fork until mixed and crumbly.
• Add the walnuts and stir to blend.
• Sprinkle the topping evenly over the surface of baked cakes of your choice.

Steps:

• In a medium bowl, combine the brown sugar, granulated sugar, flour, egg, and salt until well mixed. Stir in the melted butter and mix well. Stir in the pecans.