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Reply
| | From:  Genie· (Original Message) | Sent: 10/14/2008 4:11 AM |
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Reply
| | | From: Genie· | Sent: 10/14/2008 4:11 AM |
Piloncillo Pralines
Piloncillo is Mexican brown sugar which is sold in small or large cones. If you cannot find it, you may substitute regular brown sugar. Canela is ground cinnamon.
1 1/2 cups granulated sugar
8 to 9 ounces piloncillo, softened and chopped
1/2 cup plus 2 tablespoons whole milk
6 tablespoons butter
1 1/2 cups pecan pieces, toasted
1/2 teaspoon ground canela (cinnamon)
2 teaspoons vanilla extract
Grease a 24-inch sheet of wax paper. Set it on several thickness of newspaper.
Combine all ingredient except the vanilla extract in a heavy saucepan. Bring to a boil slowly so that the piloncillo melts and continue cooking, stirring constantly, until the mixture reaches the soft ball stage, 238 degrees F.
Add vanilla extract, remove the pan from the heat, and continue stirring as the candy cools. When the mixture becomes creamy and cloudy, and the pecans remain suspended while stirring, spoon the mixture onto the wax paper. You can make pralines of any size. Work quickly, before the candy hardens in the pan. The pralines set as they cool.
These are best the day they are made, but they will keep for several days if tightly covered. Use leftover pralines by crumbling them over ice cream.
You can also pour the praline mixture into a pan and cut it like fudge.
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Reply
| | | From: Genie· | Sent: 10/14/2008 4:14 AM |
Creamy Pralines
Butter or margarine
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 (14 ounce) can sweetened condensed milk
3/4 cup butter or margarine
1/2 cup light corn syrup
1/8 teaspoon salt
3 cups pecan pieces
1 teaspoon vanilla extract
1/2 to 1 teaspoon almond extract
Grease wax paper sheet with butter, then set aside.
Combine sugar and next 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until butter melts. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees F), about 15 minutes.
Remove from heat; stir in pecans and flavorings. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by rounded tablespoonsful onto prepared wax paper. Let stand until firm.
Makes 4 dozen.
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Reply
| | | From: Genie· | Sent: 10/14/2008 4:21 AM |
Alabama Pralines
1 cup buttermilk
2 cups granulated sugar
1 teaspoon baking soda
Dash of salt
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
In saucepan, combine buttermilk, sugar, baking soda and salt. Bring to a boil and simmer slowly until mixture forms a hard ball when dropped into cold water. Do not stir more than necessary during this cooking period.
Remove from heat; add pecans and vanilla extract. Beat until dull. Drop by tablespoons onto foil. Let stand at least 30 minutes to cream and harden.
NOTE: Humidity will cause pralines to become sugary.
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Reply
| | | From: Genie· | Sent: 10/16/2008 4:52 AM |
Pecan Praline Fudge 1/2 ounce praline liqueur
1 cup pecans, chopped
1/4 pound butter
1 1/2 cups granulated sugar
5 ounces evaporated milk
1 (12 ounce) package Hershey's semisweet chocolate chips
1 tablespoon vanilla extract
1 (7 ounce) jar Marshmallow Crème
Line a 9-inch Pyrex dish with aluminum foil and set aside.
In a 2-quart heavy bottom pot, melt butter over medium-high heat. Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil; reduce heat to simmer and simmer for approximately five minutes, stirring constantly. Be careful not to scorch butter as mixture will caramelize.
Remove from heat, using a large cooking spoon, stir in morsels, vanilla extract, Marshmallow Crème, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened. Pour into the Pyrex pan and allow to cool. Cut fudge into 1-inch squares and serve.
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