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  • Writer's pictureTommy Centola

Praline Sauce

This is the praline sauce recipe from LeRuth's restaurant. It was used on top of ice cream with pecans for the praline ice cream. It is a great accompaniment to pecan pie.


1 quart dark corn syrup

7 ounces sweetened condensed milk

3/4 teaspoon pure vanilla extract

1/4 teaspoon butterscotch syrup.


Mix all ingredients together. Store in an airtight container in the refrigerator for up to 2 months.


Enjoy!!!


Now available for preorder Creole & Cajun Comfort Food


Good Cooking, Good Eating and Good Living!!!

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