Milky Pecan Pralines
A buttery syrup smothers tons of pecans in this rich candy. Don't forget to share.
4 cups granulated sugar
1 (14-ounce) can sweetened condensed milk
1 cup water
4 tablespoons light corn syrup
5 cups chopped pecans
1 tablespoon butter
1 teaspoon vanilla extract
- Cover a cookie sheet with buttered wax paper; set aside.
- In a heavy saucepan over low heat, combine sugar, condensed milk, water and syrup. Cook on low heat until mixture reaches the soft-ball stage (see note).
- Remove from heat. Add pecans, butter and vanilla. Beat until smooth. Spread onto prepared wax paper and let cool. (If the candy gets hard before all spooned out, add a little water, and reheat.)
Makes 24 confections.
Tip: The soft-ball stage is a test for candy that describes the point at which a drop of boiling syrup immersed in cold water forms a soft ball that flattens of its own accord when removed. On a candy thermometer, the soft-ball stage is between 234° and 240°F (approximately 115°C).