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A buttery syrup smothers tons of pecans
in this rich candy. Don't forget to share.
Milky Pecan Pralines
- 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 pieces.
Note: 'Soft-ball stage' is a test
for candy describing 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.
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