CREAMY CREOLE PRALINES
2 c. granulated sugar
1 c. brown sugar
1 c. evaporated milk
2 Tbls. light or dark corn syrup
1/2 c. butter
1 tsp. vanilla
3 c. pecans
Put white and brown sugar, evaporated milk, and corn syrup in a heavy
saucepan. Cook over medium-
high heat for about 20 minutes or until the mixture reaches the soft
ball stage, (236 degrees F. on a
candy thermometer). If you do not have a candy thermometer, drop a small
amount of the praline
mixture into a cup of cold water. It should form a soft ball.
Remove from the heat and add butter. Beat with a wooden spoon until
mixture is no longer shiny.
Before the mixture becomes too thick, add vanilla and pecans. Mix well
and drop by spoonfuls onto
waxed paper. Makes 3 - 4 dozen candies
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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