Praline Sundae Topping - cooking recipe

Ingredients

1/4 cup butter or 1/4 cup margarine
16 large marshmallows
1 1/4 cups brown sugar, firmly packed
2 tablespoons light corn syrup
1 dash salt
1 cup evaporated milk
1/2 cup chopped pecans, toasted
1 teaspoon vanilla

Preparation

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).