At Christmas I make 8 to 10 batches of pralines to give as gifts. As many times that I've made them I still find that my results improve after the first batch. Below are some tips for making pralines and what you can do if your candy hardens too quickly or too slowly.
- Make pralines in small batches. Never double the recipe.
- I get better results when I use a heavy pot which heats a little slower and more evenly making it less likely to scorch the candy.
- When making multiple batches, I spoon out the candies onto waxed paper laid over a cookie sheet. This way I can transport them to another area and slide the waxed paper with the candies off the cookie sheet (so I can reuse the cookie sheet) onto a table or other flat surface while they continue to harden.
- Spoon the pralines out very quickly when they reach the right creamy caramel color and consistency. As the pralines start to set-up and harden they will lose their glossy shine and become opaque and lighter in color. This usually happens almost immediately or in just minutes.
- Sometimes I get half way through pouring out a batch and it starts to get too thick and clumpy instead of flowing out smoothly. To fix this, I just put the pot back on the stove at medium low heat and add a teaspoon or two of milk. As the candy become fluid again stir until it starts to bubble and returns to the right consistency. If it is still too thick I continue to add a little more milk and stir until it is just right.
- Occasionally I've poured them just a little too soon and the thinner outside edges harden but the thicker center stays too soft. To fix this, I leave the pralines uncovered several hours to “air dry”. One time I even left them out overnight and they turned out to be some of the prettiest and best pralines I ever made.
- If you pour them much too soon nothing hardens and it is such a gooey mess. In this case the easiest thing to do is to throw the candy out and start over.
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Praline Making Tips
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