Praline Pecan Filling

Baking By dodibug Updated 30 Apr 2014 , 10:41pm by -K8memphis

dodibug Posted 3 Jan 2006 , 1:55am
post #1 of 15

This recipe was taken from ladycakes.com and it is yummy!

1/2 c. butter, room temp
1c. brown sugar
packed dash of salt
1/2c. evaporated milk
2c powdered sugar, sifted
1/2 tsp vanilla extract
1/4 c toasted pecan, chopped (I toast whole, then chop)

Melt butter in medium saucepan ( I used my 1.5 qt pot). Add brown sugar and salt. Bring to a boil and let boil for 2 minutes, stirring constantly. Remove from heat. Stir in milk. Bring mixture to a boil and let boil until 232 degrees. Remove praline mixture from heat. Cool to lukewarm. Stir in powdered sugar and vanilla. Beat with a wooden spoon until mixture is smooth. Add chopped pecans.

Add the powdered sugar about a 1/2 c at a time. If it gets to stiff after you add the sugar add a bit more of the evaporated milk to get a spreadable consistency.

Enjoy!

14 replies
IHATEFONDANT Posted 3 Jan 2006 , 2:21am
post #2 of 15

That sounds sinful!!!!!

dodibug Posted 3 Jan 2006 , 2:24am
post #3 of 15

It is....my dh is so funny and a man who doesn't mince words. He kept walking by the leftovers, taking a fingerful saying this stuff (only he didn't use the word stuff) is so darn (and he didn't say darn) good!! He ate all that was left! My little pig!! icon_lol.gif

babynewyear Posted 3 Jan 2006 , 11:52pm
post #4 of 15

YUM Thank you Dodibug! This filling sounds really yummy There goes those new year resolutions.

dodibug Posted 4 Jan 2006 , 12:04am
post #5 of 15

This does not help the new year diet! I used this for the bottom tier filling for the small wedding cake I posted last night and nola had asked for the recipe so I thought I'd share with everyone!

babynewyear Posted 4 Jan 2006 , 1:20am
post #6 of 15

One of my favorites are pralines. I saw someone was trying to find vanilla fudge with praline ripple earlier last month. IT had me thinking about pralines. This filling sound wonderfull. Thank You for sharing!

dodibug Posted 4 Jan 2006 , 2:09am
post #7 of 15

I made pralines one year as Christmas goodies. It was a great recipe from a Southern Living cookbook. They turned out great but it was like a science project to get them right. I have to try to get the recipe again-Katrina ate my cookbooks!

babynewyear Posted 4 Jan 2006 , 2:26am
post #8 of 15

OHH no thats terrible. Cookbooks are like gold. Sorry to hear of your loss. Well here's hoping the New Year is better than 2005. icon_smile.gif

dodibug Posted 4 Jan 2006 , 2:31am
post #9 of 15

Oh, things are definitely better-we have a great place to live in gainesville and my dh got into his residency program at UF but it's the little things that I think of that makes me sooo mad-like my cookbooks. I had quite a collection but I'm starting to rebuild it-love to buy new cookbooks icon_biggrin.gif

babynewyear Posted 4 Jan 2006 , 2:33am
post #10 of 15

Thats really good to hear. It makes me sad to think of all the loss last year. icon_smile.gif

dodibug Posted 4 Jan 2006 , 2:54am
post #11 of 15

I couldn't comprehend how bad it was until my dh brought back pics from our old neighborhood and apartment. I just feel so fortunate that we had wonderful family and friends, even strangers that gave us so much help and support.

CMontei2 Posted 30 Apr 2014 , 9:22pm
post #12 of 15

ACan a cake with this filling be left out at room temp? If so, for how long or does it need to be refrigerated?

CMontei2 Posted 30 Apr 2014 , 9:24pm
post #13 of 15

A

Original message sent by dodibug

This recipe was taken from ladycakes.com and it is yummy!

1/2 c. butter, room temp

1c. brown sugar

packed dash of salt

1/2c. evaporated milk

2c powdered sugar, sifted

1/2 tsp vanilla extract

1/4 c toasted pecan, chopped (I toast whole, then chop)

Melt butter in medium saucepan ( I used my 1.5 qt pot). Add brown sugar and salt. Bring to a boil and let boil for 2 minutes, stirring constantly. Remove from heat. Stir in milk. Bring mixture to a boil and let boil until 232 degrees. Remove praline mixture from heat. Cool to lukewarm. Stir in powdered sugar and vanilla. Beat with a wooden spoon until mixture is smooth. Add chopped pecans.

Add the powdered sugar about a 1/2 c at a time. If it gets to stiff after you add the sugar add a bit more of the evaporated milk to get a spreadable consistency.

Enjoy!

Can a cake with this filling be left out at room temp? If so, for how long or does it need to be refrigerated?

ljdills Posted 30 Apr 2014 , 9:47pm
post #14 of 15

dodibug I am so sorry about your loss.  I, too, collect cookbooks and about 8 years ago our home burned and we lost everything.  I had started my collection as a very young girl and there were lots of hand written notes from my grandmother, mother & myself.  I have enjoyed rebuilding my collection and hope it is something someday I can pass on to my daughter.  It's little things that you don't think about when it happens and then months or sometimes years later you'll think about something you want to look at or use and then remember you don't have it anymore.  I'm glad you've found happiness in Gainesville and I hope you are able to rebuild and continue your collection !

-K8memphis Posted 30 Apr 2014 , 10:41pm
post #15 of 15

Quote:

Originally Posted by CMontei2 

Can a cake with this filling be left out at room temp? If so, for how long or does it need to be refrigerated?

 

i would think yes it'd be ok at room temp because there's no eggs or anything--then with the introduction of the powdered sugar as well--should be fine but i'm no scientist--

 

now my recipe i use has eggs and i keep it cold--and i would only let it be at room temp for 4 hours total--

 

best to you

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