Creamy Pralines
Rich and smooth, these creamy pralines are a softer take on the Southern classic, with the perfect melt-in-your-mouth texture.
Creamy Pralines
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
About 24-36 pralines
Prep Time
10 minutes
Cook Time
20 minutes
This recipe blends sugar, evaporated milk, and light corn syrup into a luscious candy base, made extra silky with the use of a double boiler. The mixture is beaten until no longer glossy, then folded with chopped pecans and dropped onto wax paper to set into beautiful, soft praline clusters. Perfect for gift boxes or holiday platters, these pralines are a nostalgic favorite with a creamy twist.
Ingredients
-
2 cups sugar
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¼ tsp baking soda
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2 cups pecans
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1 small can evaporated milk
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½ stick butter
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½ cup light corn syrup
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1 tsp vanilla extract
Directions
In the top of a double boiler, combine the sugar, baking soda, Pet milk, and Karo syrup.
Cook over simmering water, stirring frequently until the mixture reaches the soft ball stage (about 236°F when tested in cold water).
Remove from heat and immediately stir in the butter and vanilla.
Beat by hand with a spoon until the mixture begins to lose its shine and cool slightly.
Fold in the pecans.
Quickly drop by spoonfuls onto wax paper and allow to set.
Recipe Note
- Beating until the shine disappears ensures the pralines have the perfect creamy texture.
- You can toast the pecans beforehand for an added depth of flavor.
- Store in an airtight container for up to a week.