Hello, Sugartown Sweeters!
I am finally back to making candy in my new kitchen!
Initially, we were to be settled in our new home within a year of beginning our build. That year turned into nearly two. And while we were biding our time in a perfectly fine apartment, I just needed more space to spread out all my "stuff". I have my space back (we still had a lot to finish up even after moving in). So, I've pulled my bloggy stuff out of storage, dusted it off, and I'm back here stirring up new confections! Yay!
Hubby and I have recently returned from a trip through Quebec and New England where the maple syrup was in vast supply. I brought some extra home to add to a batch of pralines as I've been on a praline kick lately. It looks like I'm going to go through my syrup pretty quickly, but the great news is that we can also purchase pure maple syrup from our local Costco!
Let's make some candy!
These are the ingredients you will need to make up a batch of yummy pralines.
That's maple extract you see in the photo.
Mmmaple syrup....
I find that a large cookie scoop is the easiest and quickest way to pan up my pralines. I know some like to use a large spoon. Whatever works for you, works! Also, line two baking sheets with parchment paper for your finished candies.
Let's begin by combining sugars and half and half in a heavy bottomed 4 quart saucepan.
Add in the butter and maple syrup and cook over medium heat.
Bring mixture to a boil while stirring. Attach candy thermometer and continue stirring until candy reaches 235 degrees Fahrenheit. Remove from heat.
Add pecans..
add maple extract and stir. Continue stirring until candy loses its gloss and just starts to thicken up.
Scoop pralines onto parchment lined pans. If mixtures becomes too thick, add a few drops of half and half, stir and continue scooping. Let cool completely and enjoy!
These really are so good, but I will say the maple flavor was a bit faint. When I make my next batch, I will use two teaspoons of maple extract instead of the one that I used here.
Maple Pecan Pralines
1 1/2 cups light brown sugar
1 1/2 cups granulated sugar
1/2 cup pure maple syrup
1 1/4 cups half & half
1/2 cup salted butter
3 cups pecan halves
2 teaspoons maple extract
Combine sugars, half & half, maple syrup, and butter in a heavy bottomed 4 quart saucepan. Bring mixture to a boil over medium heat. Attach candy thermometer and continue cooking until candy reaches 235 degrees Fahrenheit.
Remove pan from heat and add pecans and extract. Stir until candy loses its gloss and begins to thicken up.
Scoop candies onto baking sheets lines with parchment paper. If mixture get too thick, add a couple drops of half and half, stir, and continue scooping. Let set until completely cooled. Enjoy!
Store these in an airtight container and they will stay fresh for up to a week. Store in an airtight freezer bag or container and they will last two months.
I got 26 pralines from this batch, but your quantity will be determined by the size of your candies.
I gave some of these to my niece and she only had one request. More please!
p.s. It's good to be back!
John 3:16
'til we sweet again, Karen😊
