This can be served warm or cold over ice cream. Also good over cheesecake. Store in refrigerator.
This is so wonderful and quite easy to make. I doubled the vanilla and chose not to add the pecans. Instead of stirring in the milk I put the cooled mixture in my blender, added the milk and vanilla and whipped it for about 3 minutes. Creamy, smooth and delicious! My sister requested caramel sauce for our July 4th get together and I can't wait to share this one! (I have the container taped shut to keep me out of it!) - 02 Jul 2007 (Review from Allrecipes US | Canada)
This sauce was very delicious. I made some without nuts and some with nuts to serve at a sundae party. It was a big hit. Warning: Be sure not to add the milk until after the other ingredients are cooked. I added the milk too soon for one batch, and the sauce curdled. It still tasted great, but had a funny texture. - 15 Sep 2006 (Review from Allrecipes US | Canada)
This was SO good!! Oh my gosh, it was good! Wonderful! The best caramel-y sauce I've ever had! And SO EASY! I needed to use up some evaporated milk (a cup, exactly!) and some large marshmallows left over from S'mores this summer so I made this to top Cheesecake Bars from this site. It is yummy on those! I'm sure it would be great on ice cream too. I used walnuts instead of pecans, just because that's what I had. Will have to try pecans next time. When I was stirring in the evap milk at the end, it didn't look like it would incorporate at first, so I got out the ol' whisk and that did the trick. This would be delicious without the nuts as well. This was so good I had to eat a few spoonfuls as I was putting it away! - 19 Oct 2005 (Review from Allrecipes US | Canada)