Caramel Crunch Sauce ¼ cup butter 2 Tbs. flour 1 ¼ cups firmly packed brown sugar ¾ cup light corn syrup 1 (5 oz) can evaporated milk 1 ½ cups coarsely chopped pecans 4 (1.4 oz) English toffee-flavored candy bars, coarsely crushed (Heath or similar) Melt butter in a medium saucepan; add flour, stirring until smooth. Stir in brown sugar and corn syrup. Bring mixture to a boil; reduce heat, and simmer, stirring constantly, 5 minutes. Remove from heat, and let cool 15 minutes. Gradually stir in evaporated milk. Stir in pecans and crushed candy. Serve sauce warm over ice cream. Yield: 3 ½ cups |
Medicine Lake Recipe Exchange > Desserts >