Rocky Mountain Recipes 2-14-11 | TheFencePost.com
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Rocky Mountain Recipes 2-14-11

1-1/2 c. Granulated Sugar

1 c. Light Brown Sugar, packed

1 c. Light Cream or Half and Half

2 Tbsp. Light Corn Syrup

Pinch of Salt

6 Tbsp. Unsalted Butter

1 Tbsp. Vanilla Extract

1-1/2 c. Pecans, coarsely chopped

16 oz. White Chocolate

1 t. Vegetable Oil

In a heavy saucepan, combine the granulated and brown sugars, cream, corn syrup and salt. Stir over medium low heat until sugars are dissolved. Increase heat to high and cook, stirring constantly, until mixture reaches 238 degrees on candy thermometer. Remove pan from heat and add butter, vanilla and pecans. Beat vigorously until mixture thickens, about 12 minutes. Working quickly, drop by teaspoon onto parchment paper lined baking sheet. Cool pralines until set, do not refrigerate. Melt white chocolate with oil over simmering water. Dip each candy with a fork into white chocolate to coat. Transfer to baking sheet and let stand until chocolate is set. Makes 4 dozen.

Iola Egle • Bella Vista, Ark.

1-1/2 c. Granulated Sugar

1 c. Light Brown Sugar, packed

1 c. Light Cream or Half and Half

2 Tbsp. Light Corn Syrup

Pinch of Salt

6 Tbsp. Unsalted Butter

1 Tbsp. Vanilla Extract

1-1/2 c. Pecans, coarsely chopped

16 oz. White Chocolate

1 t. Vegetable Oil

In a heavy saucepan, combine the granulated and brown sugars, cream, corn syrup and salt. Stir over medium low heat until sugars are dissolved. Increase heat to high and cook, stirring constantly, until mixture reaches 238 degrees on candy thermometer. Remove pan from heat and add butter, vanilla and pecans. Beat vigorously until mixture thickens, about 12 minutes. Working quickly, drop by teaspoon onto parchment paper lined baking sheet. Cool pralines until set, do not refrigerate. Melt white chocolate with oil over simmering water. Dip each candy with a fork into white chocolate to coat. Transfer to baking sheet and let stand until chocolate is set. Makes 4 dozen.

Iola Egle • Bella Vista, Ark.

1-1/2 c. Granulated Sugar

1 c. Light Brown Sugar, packed

1 c. Light Cream or Half and Half

2 Tbsp. Light Corn Syrup

Pinch of Salt

6 Tbsp. Unsalted Butter

1 Tbsp. Vanilla Extract

1-1/2 c. Pecans, coarsely chopped

16 oz. White Chocolate

1 t. Vegetable Oil

In a heavy saucepan, combine the granulated and brown sugars, cream, corn syrup and salt. Stir over medium low heat until sugars are dissolved. Increase heat to high and cook, stirring constantly, until mixture reaches 238 degrees on candy thermometer. Remove pan from heat and add butter, vanilla and pecans. Beat vigorously until mixture thickens, about 12 minutes. Working quickly, drop by teaspoon onto parchment paper lined baking sheet. Cool pralines until set, do not refrigerate. Melt white chocolate with oil over simmering water. Dip each candy with a fork into white chocolate to coat. Transfer to baking sheet and let stand until chocolate is set. Makes 4 dozen.

Iola Egle • Bella Vista, Ark.

1-1/2 c. Granulated Sugar

1 c. Light Brown Sugar, packed

1 c. Light Cream or Half and Half

2 Tbsp. Light Corn Syrup

Pinch of Salt

6 Tbsp. Unsalted Butter

1 Tbsp. Vanilla Extract

1-1/2 c. Pecans, coarsely chopped

16 oz. White Chocolate

1 t. Vegetable Oil

In a heavy saucepan, combine the granulated and brown sugars, cream, corn syrup and salt. Stir over medium low heat until sugars are dissolved. Increase heat to high and cook, stirring constantly, until mixture reaches 238 degrees on candy thermometer. Remove pan from heat and add butter, vanilla and pecans. Beat vigorously until mixture thickens, about 12 minutes. Working quickly, drop by teaspoon onto parchment paper lined baking sheet. Cool pralines until set, do not refrigerate. Melt white chocolate with oil over simmering water. Dip each candy with a fork into white chocolate to coat. Transfer to baking sheet and let stand until chocolate is set. Makes 4 dozen.

Iola Egle • Bella Vista, Ark.

1-1/2 c. Granulated Sugar

1 c. Light Brown Sugar, packed

1 c. Light Cream or Half and Half

2 Tbsp. Light Corn Syrup

Pinch of Salt

6 Tbsp. Unsalted Butter

1 Tbsp. Vanilla Extract

1-1/2 c. Pecans, coarsely chopped

16 oz. White Chocolate

1 t. Vegetable Oil

In a heavy saucepan, combine the granulated and brown sugars, cream, corn syrup and salt. Stir over medium low heat until sugars are dissolved. Increase heat to high and cook, stirring constantly, until mixture reaches 238 degrees on candy thermometer. Remove pan from heat and add butter, vanilla and pecans. Beat vigorously until mixture thickens, about 12 minutes. Working quickly, drop by teaspoon onto parchment paper lined baking sheet. Cool pralines until set, do not refrigerate. Melt white chocolate with oil over simmering water. Dip each candy with a fork into white chocolate to coat. Transfer to baking sheet and let stand until chocolate is set. Makes 4 dozen.

Iola Egle • Bella Vista, Ark.

1-1/2 c. Granulated Sugar

1 c. Light Brown Sugar, packed

1 c. Light Cream or Half and Half

2 Tbsp. Light Corn Syrup

Pinch of Salt

6 Tbsp. Unsalted Butter

1 Tbsp. Vanilla Extract

1-1/2 c. Pecans, coarsely chopped

16 oz. White Chocolate

1 t. Vegetable Oil

In a heavy saucepan, combine the granulated and brown sugars, cream, corn syrup and salt. Stir over medium low heat until sugars are dissolved. Increase heat to high and cook, stirring constantly, until mixture reaches 238 degrees on candy thermometer. Remove pan from heat and add butter, vanilla and pecans. Beat vigorously until mixture thickens, about 12 minutes. Working quickly, drop by teaspoon onto parchment paper lined baking sheet. Cool pralines until set, do not refrigerate. Melt white chocolate with oil over simmering water. Dip each candy with a fork into white chocolate to coat. Transfer to baking sheet and let stand until chocolate is set. Makes 4 dozen.

Iola Egle • Bella Vista, Ark.


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