A classic recipe from Andria for creamy, melt-in-your-mouth pralines. This traditional candy is made by cooking a brown sugar and evaporated milk syrup to the soft-ball stage, then beating it until it thickens before dropping it into patties.
Author
Andria
Recipe
| Measurements | Ingredients |
|---|---|
| 3/4 Cup | White Sugar |
| 3/4 Cup | Brown Sugar, packed |
| 1/2 Cup | Evaporated Milk |
| 1 Tbsp. | Butter |
| 1 tsp. | Vanilla |
| 1 Cup | Chopped Pecans |
Instructions
- Preparation: Line a baking sheet with waxed paper or parchment paper.
- In a heavy-bottomed saucepan, combine the white sugar, brown sugar, and evaporated milk.
- Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil.
- Continue to cook, stirring occasionally, until the mixture reaches the soft-ball stage (234°F to 240°F) on a candy thermometer. This should take about 10-15 minutes.
- Remove the pan from the heat. Add the butter, vanilla, and chopped pecans. Do not stir yet. Let the mixture cool for a minute or two.
- Begin to beat the mixture with a wooden spoon. Continue beating for about 5 minutes, or until the candy begins to thicken and lose its glossy sheen.
- Working quickly, drop the mixture by spoonfuls onto the prepared waxed paper to form patties.
- Let the pralines cool and set completely.
Warning
Boiling sugar is extremely hot. Use caution when making this recipe.
Note
- If the mixture is setting too fast in the pot: Place the pot in a larger container of hot water to keep it workable.
- If the pralines are too runny after pouring: Scrape them back into the pan, cook for a few more minutes, and beat again.
- If the candy gets too hard in the pot: Add a little water and cook for a minute or two to soften it.
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