KAHLUA PRALINES (SALLYE)
A little time consuming, but well worth the time and effort.
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- 4 c
- light brown sugar
- 1/2 c
- butter (1 stick)
- 28 oz
- eagle brand sweetened milk (2 cans)
- 2 c
- freshly brewed coffee (not instant!)
- 2 Tbsp
- good quality brandy
- 1 tsp
- vanilla extract
- 1-1/2 oz
- unsweetened baking chocolate (chopped)
- 4 c
- pecan halves
1NOTE: Do not begin this if you have limited time - this recipe needs your full attention
As always, read the entire instructions before beginning.
2Place a length of parchment paper approximately 36" long on a clean flat surface.
Optional - You can use aluminum foil very lightly sprayed with butter flavored cooking oil
3Place sugar, butter, milk and coffee in large heavy sauce pan (5 to 6 quart size) over medium high heat.
4Bring to a brisk boil, then lower the heat to just a brisk simmer.
5The mixture will foam over the sides of the pan for the next 20 to 25 minutes. Whisk down the foam until it no longer overflows.
6Continue cooking at a brisk simmer for 45 to 60 minutes, until a spoon of the hot mixture dropped into a bowl of cold water forms a soft ball.
PATIENCE, you do not want to undercook the mixture.
7When mixture is at soft ball stage, add the brandy, vanilla, chocolate and pecans, stirring them into the candy with a wooden spoon until well blended.
8IMPORTANT: Be careful on the next steps- the candy will be way too hot to touch with your hands and can cause serious burns.
9Remove a 1-1/2" to 2" scoop of candy mixture with a tablespoon, and use another tablespoon to scrape the ball of candy onto the parchment paper.
Working as quickly as you can, continue until you have used all the candy mixture.
10Allow candy to cool on the paper for 30-45 minutes until hardened.
11Store in an airtight container.
Tip: It's okay to sample before you store.
Will keep in fridge for several weeks.