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Full Online Book HomeLearning KitchenCandy - Pralines - Chocolate Praline Recipes By Becky
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Candy - Pralines -  Chocolate Praline Recipes By Becky Post by :casualcom Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2051

Click below to download : Candy - Pralines - Chocolate Praline Recipes By Becky (Format : PDF)

Candy - Pralines - Chocolate Praline Recipes By Becky

3 c. sugar
3/4 c. water
1/4 c. light corn syrup
1 tsp. vinegar
1/2 tsp. salt
11 1/2 oz. pkg.(2 c.) Nestle milk chocolate morsels
1 c. coarsely broken pecans


In large saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to full boil, stirring constantly.
Boil over high heat for 3 minutes without stirring. Remove from heat; cool for 5 minutes.

Add Nestle milk chocolate morsels; stir quickly with wire whisk or wooden spoon until melted. Stir in pecans.

Drop by level measuring tablespoonfuls onto foil-lined cookie sheets. Refrigerate until set, about 20 minutes. Peel candies off foil to serve. Store in refrigerator. Makes 4 dozen 2-inch candies.

Note: Work as rapidly as possible as mixture tends to set quickly.




Chocolate Pralines

1 1/2 c. granulated sugar
1 c. light brown sugar
1/2 c. whole milk
2 Tbsp. whipping cream
1/8 tsp. salt
1 c. semi-sweet chocolate wafers
2 c. coarsely chopped pecans
2 Tbsp. butter
1 tsp. vanilla


In a heavy 3 quart saucepan combine sugars, milk, cream, salt and chocolate wafers. Place over medium heat. Stir occasionally until chocolate melts and sugars dissolve. Turn heat higher and continue cooking, without stirring to 230 degrees.

Add nuts and butter; cook to 235 degrees, stir constantly. Remove candy from heat; stir in vanilla. Beat with wooden spoon only until candy starts to thicken. Drop from spoon onto waxed paper.

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2 cups sugar 1 cup firmly packed brown sugar 1 cup milk 1/2 cup butter 2 tablespoons corn syrup 4 cups pecan halves Combine first 5 ingredients in a Dutch oven; bring to boil. Cook, stirring constantly, until mixture reaches 225¼F. Add pecans and continue cooking, stirring constantly, until mixture reaches soft ball stage (236¼F). Remove from heat and beat vigorously with a wooden spoon until mixture just begins to thicken. Working rapidly, drop by tablespoonfuls onto greased waxed paper. Let stand until firm. Store in airtight container. Yield 3 1/4 dozen.
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