Title: PRALINES AND VARIATIONS
Categories: Candies, La_times
Yield: 3 Dozen
WALDINE VAN GEFFEN VGHC42A
1-1/2 c Granulated sugar
3/4 c Light-brown sugar; pack
1/2 c Milk
1 ts Vanilla extract
6 tb Butter
1-1/2 c Pecans; chop
Combine sugars, milk, vanilla extract and butter in saucepan. Bring to boil
over high heat. Add pecans. Continue to boil until mixture reaches
soft-ball stage of 238 to 240°, stirring constantly. Test for soft-ball
stage by dropping a spoonful into cup of cold water. If it clings together
in ball, it is ready. Remove from heat. Stir until mixture thickens,
becomes creamy and cloudy and pecans stay suspended in mixture. Spoon out
onto buttered wax paper, foil or parchment paper. When using wax paper, be
sure to buffer with newspaper underneath, as hot wax will transfer to
whatever is beneath.
VARIATIONS
CHOCOLATE PRALINES-
Just before praline
mixture reaches softball stage, remove from heat and add 1/2 c semisweet
chocolate chips. Stir until mixed well. Spoon out onto paper or foil.
Chocolate will help thicken mixture.
PEANUT BUTTER PRALINES-
Just before
praline mixture reaches soft-ball stage, remove from heat and add 1/3 cup
peanut butter. Stir until mixed well. Spoon out onto paper or foil. Peanut
butter will help thicken mixture.
CHOCOLATE-PEANUT BUTTER PRALINES-
Just before praline mixture reaches
soft-ball stage, remove from heat and add 1/4 cup semisweet chocolate chips
and 1/6 cup peanut butter. Stir until mixed well. Spoon out onto paper or
foil. Chocolate and peanut butter will help thicken mixture.
