How to make it

  • Preparation:
  • Put sugars & milk in heavy bottom pan & cook to soft ball stage. Take off fire & add frozen butter, vanilla & pecans & stir until shine leaves mixture & then spoon on waxed paper. Very easy & makes the best pralines ever.
  • Candy - Making Chart
  • Thread begins at 230° The syrup will make a 2" thread when dropped from a spoon.
  • Soft Ball begins at 234° A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers
  • Firm Ball begins at 244° The ball will hold its shape and flatten only when pressed.
  • Hard Ball begins at 250° The ball is more rigid but still pliable.
  • Soft Crack begins at 270° When a small amount of syrup is dropped into chilled water it will separate into threads which will bend when picked up.
  • Hard Crack begins at 300° The syrup separates into threads that are hard and brittle.
  • Caramelized Sugar 310° to 338° Between these temperatures the syrup will turn dark golden, but will turn black at 350°.

People Who Like This Dish 3
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes