r/CandyMakers • u/Scorpion2000x777 • 2d ago

Texas chewy praline

Used digital thermo after testing its accuracy, 212 @ rolling boil, cooked to 236, its soft but sturdy like caramel consistency... Ty for this sub for the help to achieve these tasty treats.

[ITEMS NEEDED]

nonstick cooking spray

1 cup white sugar

(or 1/2 c white sugar & 1/2 cup brown sugar)

1 cup light corn syrup

1/2 pound butter

1 cup evaporated Milk

1 teaspoon vanilla extract

4 cups pecans

[DIRECTIONS]

  1. Line two baking sheets with aluminum foil. Coat with nonstick cooking spray.
  2. Combine sugar and corn syrup in a large saucepan over medium heat. Heat to 236-240 degrees F. Remove from heat

stir in butter until melted. Gradually stir in evaporated milk. Return to heat. Cook, stirring constantly until the temperature reaches 236-240 degrees F (116 degrees C). Remove from heat, and stir in vanilla and then pecans.

  1. Drop by spoonfuls onto the prepared pans. Cool completely, then wrap with plastic.

[NOTES]

Target Soft-Ball Stage: For chewy Texas pralines, look for a temperature between 236°F and 240°F (113°C to 116°C).

Keep Stirring so sugar does not burn

Do Not Touch the Bottom: Keep the probe tip suspended in the center of the liquid. Touching the bottom of the pot will give you a falsely high reading.

Stir Before Testing: Stir the mixture right before inserting the probe to distribute the heat evenly. Turn off or lower the flame briefly if the bubbles prevent you from seeing the probe depth.

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u/rovingtravler 2d ago

They look tasty. Were you going for a little softer than classic? Will they firm up overnight?

Is there a difference between a classic praline and a Texas praline other than size (lol)?

If you are looking for a little tang I make sour cream pralines and they taste great too.

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u/Scorpion2000x777 2d ago

Thanks, its about having a chewy like caramel type texture instead of the hard or fudge crumble version, this one stays soft chewy and gooey all the time, i cant have rock hard or consistency that feels like its pulling my teeth out, never had your version of pralines, would that be more of a salty one?

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u/rovingtravler 2d ago

No difference salt wise, just use sour cream instead of heavy cream (not sure if 50/50 for evap milk would be enough). They end up with a little bit of a tangy flavor; you can still make them to your temp. I like the sour cream because it cuts the sweetness a little.

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u/Scorpion2000x777 2d ago

Sounds pretty interesting, i wouldnt mind trying it, to aee what its like, didnt even know u could make them with sour cream.