Better than a cookie (sorry bakers, but this is a Creole group) and with the true taste of New Orleans, Creole Pralines are one of the signature treats in the Big Easy!
It is time to play 'soft ball', and we're not talking the sport - we're talking Creole candy. When the recipe calls for your concoction on the stove to reach the 'soft ball' stage of cooking, you're looking at a temperature between 234 and 240 degrees F. Thermometers can be accurate or they can goof up your dish in no time by being off just a few degrees. I have a thermometer in the oven and, when I am preheating, I hang the digital probe in there to confirm that oven temps are as close to spot on as possible. There is little leeway in candymaking - that chewy caramel can quickly become a tooth busting crackle.
We're doing the economical 'double batch' here, so we don't waste any of the evaporated milk.
So, if you haven't made candy before, here's a tip when making these Creole Pralines. Use your candy thermometer BUT, when the thermometer reaches that magic 234-237 degree mark, drop a little of the candy syrup into a glass of cold water. If it foms a soft ball which flattens out when removed from the water - the candy is ready!
Remember: as the temperature rises, it should take a little longer to go up degree by degree. Things move quickly up to 200 and after that, the pace slows. So keep your heat on a cautious med-low the whole time - don't be tempted to use med to speed things up.
Also - allow a few hours of 'drying' or tempering time before you mess with the pralines. They start out glossy. You need to keep away until they become dull and opaque. Last thing: let the hot mixture cool just a bit to thicken before you drop each praline. This will give you a thicker praline, with less 'spread'. OK? Message me if you have any questions or problems.
Now - make this treat - and remember, Foodessa has both frozen dessert AND ice cream sites. A busted-up Creole Praline will brighten many desserts!
Receta Creole Pralines
