Pecan Pralines
1 c Milk 1 c Sugar, granulated 1 c Dark brown sugar, -firmly packed 1 t Vanilla extract 3 T Corn syrup, dark 8 oz Pecan halves 3/4 c Water, boiling 24 Cupcake papers Place the whit...
Ingredients
- 1c milk
- 1c sugar, granulated
- 1c dark brown sugar,
- 3t corn syrup, dark
- 8ozpecan halves
- 3/4c water, boiling
- 24Cupcake papers
Directions
- 1
1 c Milk 1 c Sugar, granulated 1 c Dark brown sugar, -firmly packed 1 t Vanilla extract 3 T Corn syrup, dark 8 oz Pecan halves 3/4 c Water,
- 2
Stir to thoroughly dissolve
- 3
Measuring the temperature with a candy thermometer, stir constantly with a long-handled wooden spoon
- 4
When the mixture reaches "jelly" temperature on the thermometer (220 degrees), it will bubble furiously
- 5
Splattering is a danger (this is why you want a spoon with a long handle)
- 6
You may wish to wear heavy rubber gloves for further protection
- 7
Continue stirring until mixture reaches 256 degrees ("medium-ball" stage)
- 8
Remove from heat, add vanilla and let it sit for 10 minutes