This is what pralines really tasted like in the 1800's. Most of today's pralines have milk in their recipes and are not the authentic taste. The Godchaux Sugar Refinery was an old company in New Orleans, LA. If you don't cook this long enough, put it back and cook longer. If you've cooked it too long and it gets hard before you've finished "dropping...", add a little more water and return to simmer once more. I've never ruined a batch...except by trying molasses! Nothing else will damage the recipe.