You MUST let it cool down some WHILE stirring vigorously- I know it's probably an "art" as so many southern recipes are and you learn by doing over and over what it will look like when it's perfect but I tell you what- I think I was pretty darn close- gets somewhat opaque and thickens up a little. I read every one believe it or not! Definitely missing a crucial step that it appears left some reviewers pulling their hair out and giving a poor review. Thanks for the recipe but just as much thanks for the comments. ) haha Well I'll never buy another again- this was my first attempt at pralines though I am a baker- not too well versed in candy but my father JUST gave me his mother's old candy thermometer so I was thrilled to use it and give this a shot. I am shocked that these not only turned out, but they turned out GREAT.ĪH-mazing!!! I bought some boxed pralines from a well known NOLA bakery from another well known brand name discount store that were quite pricey for 4 pralines.but I figured if they were half as good as some I had when there then it was worth it and I couldn't get into too much trouble with 4 of them. They're ready almost immediately! I love baking, but candies have always eluded me in the success category. I figured that if these are as sweet as some say, I'd opt for the smaller sizes. I removed the pan and stirred the heck out of it, then used a small cookie scooper to immediately scoop the stuff onto the foiled pans. Because the ice bath seemed a little too much overkill for some reviewers (and it wasn't setting fast enough for me!), I just filled the sink w/cold water and dipped the bottom of the pan for maybe 5-10 seconds. I used a candy thermometer, and after it reached the soft ball stage, I took it off the burner, added the vanilla and stirred quickly. Still tasted good w/untoasted, so if you don't have the time to toast, I wouldn't sweat it. I didn't bother toasting the pecans although I imagine they would add some nice flavor. pecan pieces, chopped, and evaporated milk instead of regular milk (I heard somewhere that that is what they use). Wow! Just got back from a trip to Georgia and these ARE like the Savannah pralines! On the advice of others, I used an additional 1/2 c.
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