CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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Suzanne’s Praline Sauce

Suzanne’s Praline Sauce
Recipe courtesy of Felicia Suzanne Willett, 2015

Yields: about 2 ½ cups

1 cup mini-marshmallows
1 cup heavy cream
2 cups light brown sugar
1 tablespoon butter, cold
½ teaspoon pure vanilla extract
2 cups toasted pecan pieces
In a saucepan, over medium heat, combine the marshmallows, cream and
sugar. Stir until the marshmallows melt and the sugar is dissolved. Continue to
cook for 5 minutes. Remove from the heat and stir in the butter, vanilla and
pecans. Keep warm until ready to use.

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