Blue Ribbon Pralines
From shirleyoma 16 years agoIngredients
- 1 4-serving-size pkg. cook-and-serve butterscotch pudding mix shopping list
- 1 cup granulated sugar shopping list
- 1/2 cup packed brown sugar shopping list
- . shopping list
- 1/2 cup evaporated milk shopping list
- 1 Tbsp. butter shopping list
- 1-1/2 cups toasted pecan halves shopping list
- Opional: For chocolate... add 1/2 cup good semi-sweet chocolate when you add nuts. shopping list
How to make it
- Line cookie sheet with waxed paper; set aside.
- In 2-quart saucepan, combine pudding mix, granulated sugar, brown sugar,
- evaporated milk, and butter. Cook and stir over medium heat until mixture
- boils
- (about 12 minutes). Clip a candy thermometer to side of pan. Reduce heat to
- medium-low; continue boiling at a moderate, steady rate, stirring
- frequently,
- until thermometer registers 234 degrees F, soft-ball stage (8 to 10
- minutes). Remove saucepan from heat. Remove candy thermometer.
- Stir in pecans. Beat with a wooden spoon until candy just begins to thicken
- but is still glossy (about 3 minutes). Working quickly, drop by teaspoonfuls
- onto prepared cookie sheet. (If candy sets up too much, add a few drops of
- hot water and stir until smooth again.) Let stand until firm. Makes about 30
- pieces.
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