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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 20 |
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Necessity can be the mother of recipes, too! I came up with this one as a way of using up the extra evaporated milk I had from making fudge. My husband farms with his fatherraising hogs and cattle plus growing corn and soybeans. Hobbies I enjoy include gardening, baking bread, reading...and sewing when I find time. Our 5-year-old is our only child right now, but I'm expecting her little brother or sister to come along about any day! Ingredients:
1/4 cup butter, cubed |
1-1/4 cups packed brown sugar |
16 large marshmallows |
2 tablespoons light corn syrup |
dash salt |
1 cup evaporated milk |
1/2 cup chopped pecans, toasted |
1 teaspoon vanilla extract |
ice cream |
Directions:
1. Melt butter in a large saucepan. Add brown sugar, marshmallows, corn syrup and salt. Cook and stir over low heat until marshmallows are melted and mixture comes to a boil. Boil for 1 minute.
2. Remove from the heat; cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well. Serve warm or cold over ice cream. Store in the refrigerator. Yield: 2-1/2 cups.
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