Difference between revisions of "Louisiana Creamy Pralines"

From Recidemia
Jump to: navigation, search
m (Text replace - "\[\[Category:Creole ([^cC])(.*)\]\]" to "Category:Louisiana Creole cuisine Category:$1$2 Recipes")
m (Text replace - "Directions" to "Procedures")
 
(One intermediate revision by the same user not shown)
Line 8: Line 8:
 
* 1 tsp [[vanilla extract]]
 
* 1 tsp [[vanilla extract]]
  
== Directions ==
+
== 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).
Line 16: Line 16:
  
 
[[Category:Louisiana Creole cuisine]]
 
[[Category:Louisiana Creole cuisine]]
[[Category:Desserts Recipes]]
+
[[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

Procedures

  1. Mix sugar, baking soda, evaporated milk, and corn syrup together in heavy pot.
  2. Cook over medium heat stirring constantly until mixture forms a soft ball in water (approx. 235°F).
  3. Remove from heat, stir in butter, vanilla, and pecans.
  4. Beat with a wooden spoon until mixture thickens enough to drop by spoonful onto wax paper.
  5. Let cool and store in air tight container.