If you want to try pralines it’s about time! This is a very old family recipe of southern creamy pralines, the only thing that you should know is that you have to work really fast!
Check it out. These New Orleans-style pralines are incredibly delicious, and they are super easy to make. Just boil the candy mixture to the soft ball stage, stir, and let them set until firm. These are similar to a basic cooked fudge, but they are spooned onto wax paper or parchment paper to make small patties. Sometimes a friend who works at one of the mills presents me with a bag of raw sugar. A spoonful of this sugar turns an ordinary cup of coffee into a spectacular one! It’s also great for making creamy pralines, that utterly sweet concoction that has long been one of my favorite candies. You might be surprised to know that pralines and other types of fudge and caramels freeze well, so you can get a head start on holiday candy making.. See the tips and variations for how to store your homemade pralines.
Ingredients
This is a very old family recipe
3 cups sugar
1 cup whole fat buttermilk
1/4 cup light corn syrup
1 pinch salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 cups of pecans
Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water.
t 235° F on Candy thermometer, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.
Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on a WELL greased non stick cookie sheet, foil or wax paper. If you do not grease your pan well it will stick (DO IT FAST before the candy hardens I drop mine on foil