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For every cook in South Louisiana there is a
Praline recipe, and I am no different. So without further ado,
here is my version. By the way it makes around 4 1/4 pounds of
candy.
4 c. Sugar
1 can Condensed Milk
4 T White Corn Syrup
1 c. Milk
4 T. Margarine
2 T. Vanilla
4 c. Pecans (chopped coarsely)
Combine the first four ingredients in a 1 gallon heavy pot (not
cast iron). Cook on a medium heat to soft ball stage, on a candy
thermometer, that would be 234°F. Stir occasionally You want it
to just barely bubble. Another way to check the readiness of the
candy would be to drop some in a cup of cool water. If you are
capable of molding it into a "soft ball" between your
fingers, it is ready.
Take it off the heat and add the margarine and vanilla and beat
for a couple of minutes then add the pecans and beat some more,
just until you feel the candy getting heavy. Now you can either
pour it into a greased 10"x11" greased pan or drop it by
the teaspoonful onto wax paper. You have to work really fast when
you drop or it will get hard in the pot.
If it does get hard in the pot, simply put the pot back n the
stove, add a couple tablespoons milk and reheat on a medium-low
heat until it has re-melted. Then you remove from heat and
continue to drop by the teaspoonful. |
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