![]() If not, they might end up being too soft or chewy, or too hard.ĭon’t stir! Stirring during the boiling period will cause the sugar to seize up. Using a candy thermometer is the best way to know if your caramel is ready. Let the mixture cool completely and then they’re ready to enjoy! You can do these as little or as big as you like. When it reaches the correct temperature, spoon it out onto the prepared baking sheet. When you remove it and place it on a flat surface, the ball should flatten. If you don’t have a candy thermometer, spoon a small amount of syrup into a bowl of cold water. Using a candy thermometer, look for the temp to reach 240º Fahrenheit. ![]() Don’t stir or mix once you reach this point. Let the mixture come to a boil and leave it undisturbed. Be sure to stir well because you will soon have to stop stirring. Add all of the ingredients to a large saucepan and stir to combine. Line it with aluminum foil, parchment paper, or a silicone baking mat. This way you can pour the mixture right when it reaches the correct temperature. You want to have a baking sheet ready to go. Vanilla extract – For that sweet hint of flavor. However, if you use unsalted, I recommend adding a pinch of salt to the recipe. Butter also keeps the pralines from getting too firm. Try heavy cream, half and half, or evaporated milk.īutter – It gives the pralines a lovely flavor that makes them irresistible. You can swap for different milk options if you like. Milk – This adds a little bit of creaminess to the caramelized sugar. ![]() Using both makes for the perfect amount of caramelization without any grainy texture. While too much brown sugar may produce an unpleasant texture. Too much white sugar will prevent the mixture from being caramelized enough. The rich molasses flavor that comes from the brown sugar is heavenly. Sugar and brown sugar – Using a combination of both sugar and brown sugar is the best for pralines. You can leave them whole, chop them up, or use a combination of both! Toasting them brings out the delightful nuttiness that makes these pralines taste incredible. Toasted pecans – Obviously, you can’t make pecan pralines without pecans. Store fudge in an airtight container at room temperature for a week or more.These will soon become a staple in your house and at parties.Walnuts are more typical, but pecans would be great too! You can do this under the broiler in just a few minutes, keeping a close eye on them so they don’t burn, and stirring a few times. Adding nuts is optional, but if you plan to use them I recommend toasting the nuts in the oven first.I don’t currently own one, oops! I used a stand mixer and paddle attachment and it worked okay, but I like results better when I use a hand-held mixer. I recommend using a hand-held mixer if you can.Watch your temperature carefully, and keep your stovetop on medium heat so it heats gradually and you can catch it before it’s over-cooked. If your fudge is crumbly, it’s likely that you cooked the sugar mixture too long and too much moisture evaporated.If you don’t have a thermometer, or want a second verification that the fudge has been properly cooked, this is how you do it! 238☏ is known as “soft ball stage”, meaning it’s the temperature at which candy will form into a soft ball when a little bit of it is spooned into a cup of ice water.(I only cooked mine to 230☏ as I live at about 4,000 feet in Utah.) ![]() However, if you live above sea level, you will need to adjust the temperature down 2☏ for every 1,000 feet as water evaporates quicker at higher altitude.
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