HOW TO MAKE SOUTHERN CREAMY PRALINES?
Southern Creamy Pralines are nutty confections made of sugar, butter, and pecans that are soft and nutty. They’re not just delicious, but they’re also extremely simple to produce. The key ingredients for these delectable candies are pecans, butter, and brown sugar.
These pralines are made in the same way as regular fudge, except they’re spooned onto waxed or parchment paper to create tiny free-form patties. Simply combine and boil the candy ingredients until they reach the soft-ball point, then add in the nuts, shape, and set. Don’t be put off by the scientific jargon used in candy manufacturing. To calculate the temperature of the products, you’ll just need a candy thermometer.
Pralines, as well as other varieties of fudge and caramels, freeze well, so these pralines will help you get a head start on your holiday candy creation. They’re still a sweet pleasure that can be enjoyed all year.
FOR MAKING THIS RECIPE, I USED A FEW SIMPLE INGREDIENTS:
4 Cups.Of pecans.
3 Cups.Of granulated brown sugar.
1 Cup.Of whole-fat buttermilk.
1/4 Cup.Of light corn syrup.
1 small spoon.Of baking soda.
1 small spoon.Of vanilla extract.
A pinch of salt.
To begin, I mixed the sugar with a cup of whole fat buttermilk, light corn syrup, and a pinch of salt in a very wide saucepan, then I brought it to a good rolling boil.
Following that, I stir in the soda and continued to cook until a softball formed when placed in cold water.
The syrup was at this step at the “soft-ball” level, with a temperature of 235 degrees F on a candy thermometer.
Then I removed the saucepan from heat immediately and I beat in the vanilla extract until the color of the mixture changed and the candy thickened.
And I added the pecans.
It’s best to lower through teaspoons onto a Properly greased nonstick baking sheet, foil, or wax paper, as the candy can stick if you don’t grease the pan well enough, I drop mine on foil.
You can give as a gift, cover the pralines individually in transparent plastic wrappers or place them in an elegant tin with waxed paper sheets separating the layers.
Keep the pralines at room temperature for up to three weeks in an airtight bag.
Freeze pralines in airtight tubes lined with waxed paper for up to three months. Cover the individual pralines in waxed paper to separate the layers.
I HOPE YOU’LL ENJOY THIS EASY RECIPE!!! LOOKING FOR MORE!? ALL YOU NEED TO DO IS TAKING A LOOK AT THE RELATED POSTS I’VE ADDED BELOW!