A delightful caramel pecan topping to elevate your ice cream experience.
Melt the butter in a saucepan over medium heat.
Use unsalted butter to control the saltiness of the topping.
Add the marshmallows, brown sugar, corn syrup, and salt to the melted butter and stir until combined.
Stir continuously to prevent the sugar from burning.
Cook the mixture over medium heat, stirring constantly, until it begins to boil. Let it boil for 1 minute.
Boiling for just a minute ensures the topping remains smooth and pourable.
Remove the saucepan from heat and let the mixture cool for 5 minutes.
Cooling slightly prevents the milk from curdling when added.
Stir in the evaporated milk, pecans, and vanilla until well mixed.
Chopped pecans distribute more evenly in the topping.
Serve the topping warm over your favorite ice cream.
Warm topping enhances the flavor and texture of the ice cream.
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