Free Recipe Creole Pralines 2
Recipe Type: Free Candy Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Creole Pralines 2 Recipe
3 c Packed light brown sugar
1 c Heavy whipping cream
1/4 c Margarine
2 tb Light corn syrup
1/4 ts Salt
1 ts Vanilla
1-1/2 c Pecan halves; lightly
-toasted
Creole Pralines 2 Preparation
In large heavy saucepan, mix sugar, cream, margarine, corn syrup and salt. When stirring, be careful not to splash liquid onto sides of pan. If you do, wrap a fork with a piece of paper towel, wet it, and carefully wipe the sides of the pan to remove the sugar crystals. Bring to boil over medium heat, stirring to dissolve sugar. Cook syrup until candy thermometer registers 234 deg. F (soft-ball stage). Remove from heat; let stand 5 minutes. Stir in vanilla and pecans. Beat with spoon until mixture begins to thicken and loses its gloss. Drop by 1/2 Tablespoonfuls onto waxed paper (with layers of newspaper underneath), and spread to form patties about 2 inches in diameter. Let stand until firm, then wrap individually in plastic wrap. Store in airtight containers in cool dry place. Makes about 1 3/4 pounds. NOTES : If you put a spoon into the sugar mixture after it has started boiling, be sure the spoon is clean (with no sugar crystals from a previous stirring, etc.). Introducing sugar crystals from a spoon or the sides of the pan (at a different stage of crystallization) will cause the candy to be gritty with more sugar crystallization. Recipe by: Carolyn Cloe Posted to MC-Recipe Digest V1 #947 by c4@groupz.net on Dec 06, 1997
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