Difference between revisions of "Louisiana Creamy Pralines"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 tsp [[vanilla extract]] | * 1 tsp [[vanilla extract]] | ||
| − | == | + | == Procedures == |
# Mix [[granulated sugar|sugar]], [[baking soda]], [[evaporated milk]], and [[corn syrup]] together in heavy pot. | # Mix [[granulated sugar|sugar]], [[baking soda]], [[evaporated milk]], and [[corn syrup]] together in heavy pot. | ||
# Cook over medium heat stirring constantly until mixture forms a soft ball in [[water]] (approx. 235°F). | # Cook over medium heat stirring constantly until mixture forms a soft ball in [[water]] (approx. 235°F). | ||
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# Let cool and store in air tight container. | # Let cool and store in air tight container. | ||
| − | [[Category:Creole | + | [[Category:Louisiana Creole cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Candy Recipes]] | [[Category:Candy Recipes]] | ||
[[Category:Corn syrup Recipes]] | [[Category:Corn syrup Recipes]] | ||
Latest revision as of 17:41, 16 July 2012
Ingredients
- 2 cups sugar
- 1 tsp baking soda
- ¾ cup evaporated milk
- ¼ cup clear corn syrup
- fresh pecans - approx. 1½ cups
- 1 tablespoon butter
- 1 tsp vanilla extract
Procedures
- Mix sugar, baking soda, evaporated milk, and corn syrup together in heavy pot.
- Cook over medium heat stirring constantly until mixture forms a soft ball in water (approx. 235°F).
- Remove from heat, stir in butter, vanilla, and pecans.
- Beat with a wooden spoon until mixture thickens enough to drop by spoonful onto wax paper.
- Let cool and store in air tight container.
