Okay, so I've only made these once before when I was in Texas and now they are doing the same thing.

I have an old old recipe for Pecan Pralines or "Brown Candy" as the recipe is actually called. They are set on top but not on the bottom. I still can not pull them off the wax paper. The directions don't say anything as to how long they are supposed to sit. They've been sitting for well over 12 hours now on wax paper all over my island. I have macaroons to make today and need my cookie sheets and my island!!!!! Are they supposed to set up on the bottom like they are on the top? How long is it supposed to take. None of the recipes I did a search for online give me that information. These are going to be treats for Christmas and I want to be able to wrap them in plastic wrap or not have to wrap them at all but it looks like I'll have to wrap them.

Someone who has experience with these please help!!!!!



Amy

have you tried freezing them to force them to set?

and considering you may have to do that, wrapping them afterwards would be a good idea.

Gosh, I've never had that problem--yes, they should be set the same on the bottom as they are on the top. I know it's too late now, but you may want to try a different recipe for the next time. I think you'll have to wrap them--I know it's a pain when things don't cooperate!

they should already be set up, the freezing idea my work.

Yeah, I think freezing might speed up the process. I just thought it was the heat in Texas that did the same thing but apparently not. It said to cook to soft ball stage and I did that. Maybe I should have let it go a little longer huh?? I'll try freezing. I'm so frustrated because pecans aren't cheap!!!!!! They taste great, it's just that I don't want to have to give them on the wax paper you know! What kind of gift is that!

Thanks for the advice, I'll post when and if it works!!!!!!


Amy

Anyone have a really good, creamy praline recipe to share? I absolutely love them... a co-worker at the office and her mom make these and the recipe is just wonderful .. but they WILL NOT share the recipe with anyone ... I think it's silly myself.. it's not like I'm making and selling their recipe nor would I ever do this .. anyway, if anyone does have a good recipe to share, please pm me and let me know... I'd love to make some for Christmas Thanks!

They worked fine freezing them but once they were taken out and set, they softened right back up and were just as before! I think if I ever make them again I'll let the stage go a little longer than soft ball. What do you all suggest I do to salvage what I already have made. Should I scrape it all up and roll into balls or how could I serve them directly from the freezer? I really don't want to waste any of this.


Amy

I use the recipe I got online at foodtv.com. It was Emeril's recipe for "Creamy Pralines". It has always worked out great.

It is my guess, the sugar is slightly undercooked. It won't stay solid. If the stuff will roll into balls, you could roll it in ground nuts to help hold its shape. You could melt it, add cream, and make dessert syrup. But that would have to be kept in the fridge and used fairly soon, or it could be frozen.

I think warm praline sauce sounds wonderful.

Emeril's recipes for pralines are terrific. For next time, the candy should set very quickly, once it starts to cool. You could test a spoonful before you add the pecans to be sure it has cooked enough.

Ooh! You could always freeze to solidify and then dip in chocolate to cover! The shell will hold the shape and chocolate makes anything yummy!

ps. I use a microwave praline recipe!

Also, I have used runny batch of pralines as a topping for cheesecake. It turns out to be the best cheesecake I've ever made!

Are pecan pralines like pecan pie without the shell?

They're really sugary and dry hard ... it's a candy but really not like pecan pie... I want to find a really good recipe that gets hard and has a creamy texture when eaten.

Thank you all for your advice! The cheesecake sounds so yummy! Why'd you have to go and mention that. Dipping in chocolate sounds like a fabulous idea. What would be better, dark or milk???


Amy

Ahhh!...Chocolate is like art, it's all in the eye (or in this case taste!) of the beholder! I personally have a preference for milk chocolate, but I think either would work.

If you give this a try let us all know, we may have just invented a new candy! If the praline continues to break down after dipped, you may have the same effect as chocolate covered cherries, with a "molten" center.