“It’s Raining Men Hallelujah…Good Men!” Chewy Texas Pralines
Kitchen Confidence Rating Scale:
Budget Rating Scale:
Cook sugar and corn syrup over medium-low heat until your candy thermometer reaches 250 degrees F** (don't have a candy thermometer - who does - no worries there's a trick below that follows). Remove from heat, add butter and stir until melted.
Add whipping cream (unwhipped) slowly. Return to heat stirring constantly. Cook until thermometer reaches 242 degrees F**. Remove from heat.
Add vanilla and pecans. Drop on parchment paper brushed with oil (to avoid sticking). When cool, wrap pralines in saran wrap. These are seriously delicious chewy treats!
**Cold Water Candy Testing Method: Though many candy recipes call for one, a thermometer isn't essential for making a successful batch of sweets. The cold-water method is how many candy makers made their recipes before thermometers were widely used. This method consists of dropping the cooked candy into a bowl of cold water and gauging the temperature of the candy based upon its reaction when it hits the liquid.
With this recipe, we're looking for the 'Firm-Ball Stage' - here's what it looks like: Candy that forms into a ball upon entering the water and is able to support its weight after being removed from the water is in the firm-ball stage. The temperature of the mixture is between 242 and 250 degrees F. The candy will feel firm, yet chewy and a bit sticky, and will flatten out if you pinch it. Get ready to drop your Pralines...on your marks, get ready, get set and GO!
Gourmet Safari Rating Scales
Kitchen Confidence Rating Scale:
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
Budget Rating Scale:
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= Spam (aka low budget)
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= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)
Ingredients
Directions
Cook sugar and corn syrup over medium-low heat until your candy thermometer reaches 250 degrees F** (don't have a candy thermometer - who does - no worries there's a trick below that follows). Remove from heat, add butter and stir until melted.
Add whipping cream (unwhipped) slowly. Return to heat stirring constantly. Cook until thermometer reaches 242 degrees F**. Remove from heat.
Add vanilla and pecans. Drop on parchment paper brushed with oil (to avoid sticking). When cool, wrap pralines in saran wrap. These are seriously delicious chewy treats!
**Cold Water Candy Testing Method: Though many candy recipes call for one, a thermometer isn't essential for making a successful batch of sweets. The cold-water method is how many candy makers made their recipes before thermometers were widely used. This method consists of dropping the cooked candy into a bowl of cold water and gauging the temperature of the candy based upon its reaction when it hits the liquid.
With this recipe, we're looking for the 'Firm-Ball Stage' - here's what it looks like: Candy that forms into a ball upon entering the water and is able to support its weight after being removed from the water is in the firm-ball stage. The temperature of the mixture is between 242 and 250 degrees F. The candy will feel firm, yet chewy and a bit sticky, and will flatten out if you pinch it. Get ready to drop your Pralines...on your marks, get ready, get set and GO!
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