Louisiana Creamy Pralines

Line two baking sheets with parchment paper or lightly buttered aluminum foil and set aside in a clear workspace. Have a wooden spoon and a tablespoon-sized cookie scoop ready before you begin cooking.

Combine sugar, evaporated milk, butter, and baking soda in a heavy-bottomed medium saucepan over medium heat. Stir continuously until the butter melts and all ingredients are fully incorporated.

Bring the mixture to a boil, stirring constantly to prevent scorching on the bottom of the pan. Continue cooking until the mixture reaches the soft-ball stage, approximately 235–240°F (113–116°C) on a candy thermometer.

Remove the saucepan from heat immediately once the target temperature is reached. Stir in the vanilla extract, mixing it thoroughly into the hot candy mixture.

Beat the mixture vigorously with a wooden spoon until it thickens, loses its glossy sheen, and becomes creamy in texture. This step is critical to achieving the signature soft, fudge-like consistency of Louisiana pralines.

Working quickly before the candy sets, drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 2 inches apart. If the mixture becomes too thick to scoop, briefly reheat it over very low heat while stirring.

Allow the pralines to cool and set at room temperature until firm and no longer sticky to the touch. Do not refrigerate during this stage, as humidity and cold can prevent proper setting.

Once fully set, transfer the pralines to an airtight container, layering them between sheets of parchment paper to prevent sticking. Store at room temperature for up to one week.