These melting soft candies are great for winter vacation. Source: Martha Stewart Living, November 1997. Makes about 18. Yield. Ingredients: 1 cup of buttermilk, 1 teaspoon of baking soda, 2 cups of sugar, 5 tablespoons of unsalted butter, 1 tablespoon of bourbon, 1 cup of pecan halves. Instructions: 1. Line 2 baking sheets with parchment paper; set aside. In a 4-quart pot, combine buttermilk, soda, and sugar. Bring to a boil over medium-high heat, stirring constantly. To prevent crystallization, clean the sides of the pan with cold water. 2. Boil and stir constantly until a warm thermometer registers 240 degrees (soft ball), about 15 minutes. Remove from heat. Add butter and bourbon; stir with a wooden spoon until butter melts. Mix pecans; beat with a wooden spoon for 30 seconds. Immediately spoon 1 tablespoon of pecan mixture onto prepared baking sheet, forming a 2-inch patty. Repeat with remaining mixture. If mixture begins to harden, return to heat for 1 minute, scrape sides, and stir. Let patties stand until set, about 1 hour. Store in an airtight container for up to 2 weeks. Cooks notes: Pralines are a bit temperamental and are best made on a clear, sunny, dry day rather than a humid or rainy one.
27.04.2023 @ 17:09
These melting soft candies are great for winter vacation. Source: Martha Stewart Living, November 1997. Makes about 18. Yield. Ingredients: 1 cup of buttermilk, 1 teaspoon of baking soda, 2 cups of sugar, 5 tablespoons of unsalted butter, 1 tablespoon of bourbon, 1 cup of pecan halves. Instructions: 1. Line 2 baking sheets with parchment paper; set aside. In a 4-quart pot, combine buttermilk, soda, and sugar. Bring to a boil over medium-high heat, stirring constantly. To prevent crystallization, clean the sides of the pan with cold water. 2. Boil and stir constantly until a warm thermometer registers 240 degrees (soft ball), about 15 minutes. Remove from heat. Add butter and bourbon; stir with a wooden spoon until butter melts. Mix pecans; beat with a wooden spoon for 30 seconds. Immediately spoon 1 tablespoon of pecan mixture onto prepared baking sheet, forming a 2-inch patty. Repeat with remaining mixture. If mixture begins to harden, return to heat for 1 minute, scrape sides, and stir. Let patties stand until set, about 1 hour. Store in an airtight container for up to 2 weeks. Cooks notes: Pralines are a bit temperamental and are best made on a clear, sunny, dry day rather than a humid or rainy one.