Fleatopia

a lifetime in a lifetime

So… I made my mom’s pralines today.  I just finished in fact, and it’s a freakin’ miracle that they’re out on wax paper and not in “mah belly”!  I don’t know what makes them ‘mexican’ or even ‘cream,’ but I do know they’re awesomely delicious and I’m hoping they last til next Thursday at the farm for Thanksgiving.

There was some confusion with this recipe since she wrote on here for you to cook the mixture to 360degrees/softball stage.  I’m here to tellya that softball stage is way cooler than 360degrees!  In fact, it’s like 240.  So keep that in mind.  I went with the softball stage instead of the actual temp stated.

Mexican Cream Pralines

1 lb light brown sugar
3/4 cup evaporated milk (I used the low fat version since it’s what they had)
1 and 1/2 cup chopped pecans

Mix ingredients in a heavy saucepan and cook over low heat, stirring constantly until the sugar dissolved. Increase the heat to just above medium and bring mixture to a boil.  Once boiling, decrease the heat to medium and stop stirring.  Let the mixture cook until it reaches soft ball stage.  Remove from heat and beat the mixture until it starts to thicken then spoon out the pralines in a teaspoon onto wax paper.

Now wash all your stuff cause this sugar hardens into a titanium-like shell if you give it a chance.  I licked the spoon and stirring spatula clean.  hehehehe. Then walk away.  Seriously.  Let the magic happen.  The pralines have to set up now.  That takes time.  Time you have to give it or else all you’ll have is goo.

This entry was posted on Friday, November 20th, 2009 at 10:13 am and is filed under Texas, cooking, family, home life. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.