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.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator
Trusted User
Polis’ Meat Out proclamation prompts Meat In events for charity
Three weeks after Colorado Gov. Jared Polis called agriculture the “cornerstone to the foundation of our state” in an open letter aimed at preserving the National Western Stock Show’s future in Colorado, he signed a…