QUEY'S SAVANNAH PRALINES
Steps:
- Line a baking sheet with parchment; spray the parchment with nonstick spray.
- Melt the butter in a Dutch oven, then add the sugars, milks and salt. Place a candy thermometer on the side of the pot, bring the mixture to a boil over medium heat and cook until it reaches soft-ball stage or 235 degrees F, about 10 minutes. Whisk in the pecans and cook, stirring constantly, until creamy and starting to thicken, 3 to 5 minutes; if it gets too thick too fast, add a splash of milk to loosen it up. Drop the pralines 1/4 cup at a time onto the prepared baking sheet. Rest at room temperature to cool, about 5 minutes.
EASY PRALINE PECAN FUDGE
Nothing beats the flavors of candied pecans and buttery caramel in this easy fudge - an indulgent dessert that tastes just like praline candy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 64
Number Of Ingredients 6
Steps:
- Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
- Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
- Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg
PRALINE FUDGE
Make and share this Praline Fudge recipe from Food.com.
Provided by Penny Stettinius
Categories Candy
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix the milk and sugar (equal parts of cream and sugar if you are adding to recipe).
- Boil until thermometer reaches 210F and add butter and vanilla.
- When temperature reaches soft ball stage add 1-1/2 cups pecans.
- When temperature reaches 2 degrees higher than soft ball stage, turn heat off and whip until it feels heavy.
- Spoon on buttered platter by spoonfuls.
- Allow to cool.
- NOTE: If doubling recipe, cook 2 degrees higher.
- Soft ball stage is 235 degrees F.
HOMEMADE PRALINE FUDGE
No more trips to the candy store now you can create your favorite holiday fudge right in your own kitchen. This fudge is super easy to make with no special tools required. So easy the praline center is made in the microwave!
Provided by Sheryl
Time 40m
Number Of Ingredients 10
Steps:
- Line a 10-inch baking dish with foil , with ends of foil extending over sides and spray with non stick cooking spray.
- Heat the milk, chocolate chips, butter and vanilla in a double boiler over simmering water.
- When the chocolate is almost melted start the microwave for the praline candy.
- Stir until the chocolate is melted and mixture is smooth.
- Add half of the fudge to the prepared pan and refrigerate.
- Keep the 2nd half of the fudge on the double boiler with the burner of low.
- Stir occasionally.
- Combine all ingredients in a 2 quart microwave safe bowl.
- Microwave at high 5 minutes, stir well.
- Microwave another 5 minutes, stir well.
- Take the chocolate fudge out of the refrigerator.
- Pour Praline over fudge.
- Refrigerate 5 minutes.
- Add remaining fudge that has been kept warm.
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PRALINES AND CREAM FUDGE RECIPE - SOMETHING SWANKY
From somethingswanky.com
Servings 36Total Time 35 minsCategory CandyCalories 26 per serving
- In a 2-quart saucepan over medium-low heat, stir together the sweetened condensed milk and white chocolate until melted and smooth. Remove from heat.
- In a small bowl, heat the caramel pieces and water in a microwave for 1 minute. Stir until smooth and all pieces are melted. Pour the caramel over the fudge in the baking dish. Sprinkle with pecans.
WHITE PECAN PRALINE FUDGE RECIPE - LIVING SWEET MOMENTS
From livingsweetmoments.com
3.5/5 (35)Total Time 6 hrs 15 minsCategory DessertCalories 300 per serving
- In a heavy bottomed saucepan, mix in the sugars, butter, salt, corn syrup, condensed milk and pecans over medium heat. Insert candy thermometer and cook until the caramel reaches the soft ball stage, around 235 Degrees F. Keep mixing constantly to prevent the mixture from burning
- Pour the pecan praline on top of the white chocolate fudge and top off with the remaining white fudge. If the mixture has hardened simply put it back on medium heat to re-melt it again
GEORGIA PRALINES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
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PRALINE PECAN FUDGE RECIPE | LAND O’LAKES
From landolakes.com
5/5 (3)Calories 90 per servingServings 64
- Line 9-inch square pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray; set aside.
- Combine brown sugar, whipping cream, butter and marshmallow crème in 3-quart nonstick saucepan. Cook over medium heat 8-12 minutes or until mixture comes to a full boil. Continue cooking, stirring constantly, 6-8 minutes or until candy thermometer reaches 240°F or small amount of mixture dropped into ice water forms a soft ball. Stir in butterscotch chips, using whisk, until melted. Remove from heat; stir in chopped pecans, toffee bits and vanilla.
- Pour mixture into prepared pan. Top with pecan halves, if desired. Cool completely; cut into 1-inch squares.
SOUTHERN PECAN PRALINES - HOUSE OF NASH EATS
From houseofnasheats.com
Reviews 32Calories 296 per servingCategory Dessert
- In a medium-size heavy pot, combine the granulated sugar, brown sugar, salt, evaporated milk, and butter. Cook and stir with a wooden spoon over medium heat until the sugars dissolve and the mixture comes to a boil.
- Continue to cook until the temperature reaches between 235-240 degrees F on a candy thermometer (soft ball stage). Remove from heat and allow the praline mixture to cool for 5 minutes.
- Stir in the vanilla and pecans, beating by hand with a wooden spoon just until the candy begins to lose its glossiness and thickens slightly, about 2 minutes. If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky.
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