Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Delicious! The secret is to cook them long enough but not too long! Cooking the sugar, baking soda and milk mixture on very low for 5-6 minutes before turning the heat up to medium also helps. It helps dissolve the sugars which makes for a better candy. Also, make sure your stirring the mixture a lot at the end until they are the right consistency and then quickly portion out your individual candies. This recipe is the best I’ve tried. Thanks for sharing!!!
Delicious. Just make sure to add 2 pinches of salt to make the Candy Savory and not too sweet. Easy to make as well.
I made these on my gas stove for the first time and the first time ever they came out chewy. Is the temperature too low? Did they get to the temperature too fast (seemed fast)? Usually, if I mess them up they are too crumbly or never set up at all.
It’s hard to say what went wrong, pralines are so temperamental! If they are chewy, it seems like they didn’t quite make it to temp. You might check your candy thermometer. Or, was it an exceptionally humid day? That can cause problems, too.
You’re so very welcome
The weather plays a big part in making the pralines as well.
You’re so right, Gracie! Heat and humidity are then enemy of perfect pralines. Thanks for the reminder!
Always remember when making pralines once you remove the pot from the stove keep stirring until it starts to thicken. If it is not stirred long enough it will always come out gooey. I was making the same mistake until a friend of mine told me what I was doing wrong.
Just tried these and they taste good, but came out grainy and not gooey. What did I do wrong?
Hi Heather, it could be multiple things. First make sure your thermometer is working. Also, what is the altitude where you live? That can affect candy-making temperatures. Check out this post on candy thermometers from David Lebovitz – http://tinyurl.com/7hzc6eu . There are a few links and comments about cooking at different altitudes if that is an issue. And, as Lloyd points out, that last step of removing from the heat and stirring for a minute or so is essential.
Can you use heavy cream in place of light cream? Thanks!
Hi Jessica, you should be able to. But if you want to make it as written, you can also just dilute the heavy cream a little with some milk. ~Elise
I made these today but I don’t think they came out right… they are really tasty and sweet but grainy texture. I was looking for a way to mimick the pralines and cream ice cream from Baskin Robbins and the taste is there. I went ahead and broke into pieces and added to just made ice cream and I will let you know if it worked. Thank you for the added calories!
Please help! I have tried this recipe twice without good results. My pralines don’t seem to harden correctly when they cool, they are gooey like caramel. I’ve noticed during both attempts that I reach 235 degrees WAY before the estimated 25 minutes is up…like 12 minutes in. If I wait for more time to go by, I’m at the wrong temp, but if I proceed once I hit 235 it’s as if it hasn’t cooked enough. What am I doing wrong?
Hi Jamie, there’s no two ways about it – pralines can be tricky! Are you sure you’re using an accurate thermometer? It sounds suspicious that you are reaching the temp so soon. From a visual perspective, the mixture should be slightly foaming and “gasping” at 235 F. I’d recommend trying again with a different candy thermometer. Good luck! ~Steve-Anna
I just finished making these and the recipe did not disappoint! They tasted just like the ones we had in Savannah and I think I’m in heaven. It’s going to be so hard to give these away as gifts!
Deborah, I’m so happy you like the recipe! PS: I always conduct very elaborate “taste testing” before giving these away ; ) ~Steve-Anna
Oh, yes. I’m a praline girl from way back! My dad makes them every year at Christmas, so I’m really looking forward to the visit even though he parted with his recipe a few years ago. (The secret ingredient is marshmallows, which make them really creamy.) Of course I had to share it with the world because why keep such a delicious treat all to yourself?
I’ll be trying yours this year, too. One needs variety in her praline diet.
Mmm, this sounds good and I cannot wait to try it! One question – what is light cream? I’ve never seen anything but heavy (whipping) cream or half n half…
Also, will aluminum foil work instead of waxed paper?
Lisa, light cream and half and half are basically the same. See this post for more info: http://tinyurl.com/5ch6bq I would stick with waxed paper. ~Steve-Anna
Also, put paper towels or towels under the wax paper so it doesn’t melt to the counter.
oh please- oh please!!! let this recipe work for me!!! I have attempted praline (my very very favorite) on four separate occasions with NO success. I am now wondering if it’s ’cause of the humidity here in Central Florida-but then where on earth is it more humid than New Orleans?
Good luck, Thunja! It’s humid in Alabama, too, and people make them all the time. Let us know how it goes – fingers crossed ; ) ~Steve-Anna
will these store longer? I usually make my Christmas cookies a week or so ahead. thanks
Dianne, I think a week would be pushing it but if others have a different experience please chime in. If you try it, please let us know how it goes. In my house, they wouldn’t last a week! ~Steve-Anna
favorite memory? i grew up (in Tucson!) eating them every year ’cause my mom made them. i’m in the South now, and mom’s not here this year, but i’m gonna make them for my new family & in-laws with this recipe!