KAHLUA PRALINES (SALLYE)
A little time consuming, but well worth the time and effort.
- 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
How to Make KAHLUA PRALINES (SALLYE)
- 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.