Place semisweet chocolate chips, milk chocolate chips, sugar, hot chocolate
ith a fork. Add the evaporated milk and the water. Mix again
Boil sugar,salt and corn syrup to 245 degrees.
Stir occasionally.
Add butter and evaporated milk so gradually that the mixture does not stop boiling.
STIR CONSTANTLY!
Cook rapidly to 240 degrees, being careful not to scorch.
Add vanilla and nuts.
Pour into greased pan.
Cool before cutting.
Cut with heavy,sharp knife with saw-life motion.
Pour evaporated milk into freezing tray. Place in freezing compartment of refrigerator. When tiny crystals begin to form around edges, turn into chilled bowl and whip with rotary egg beater until stiff enough to hold its shape.
Sugar and vanilla may be added and whipped in at this stage, if desired.
ust add a bit of evaporated milk.
My problem was always
Combine sugars and evaporated milk in heavy saucepan. Cook over medium heat. Stir in butter, pecans and coconut. Cook until candy reaches soft ball stage. (Mixture will form a soft ball when dropped in a cup of cold water.)
Cool 2 minutes. Beat until thick, but glossy.
Drop by tablespoon onto wax paper. Cool thoroughly.
Put all ingredients except pecans and vanilla in a 3 quart saucepan and cook 20 minutes after boiling starts -- stirring occasionally.
Add pecans and vanilla
Remove from heat and stir well.
Drop by spoonfuls on wax paper.
Sets up quickly -- work fast.
***.
note for the evaporated milk: Pour into a measuring cup and add enough water to equal 1 cup of liquid.
ugar with one (1) can evaporated milk.
Boil 7 to 8
nd add the flour and milk, alternating between the two. Start
he flour mixture, then the milk and finally the remaining flour
Mix well in a heavy 1 1/2-quart saucepan.
Cook and stir to a full boil, then slowly for 3 to 5 minutes, until mixture reaches soft ball stage.* Remove from heat.
Stir in 1 1/2 cup pecans (broken).
Beat mixture until it begins to thicken, but still looks shiny.
Drop tablespoonful of mixture quickly onto waxed paper to form 3-inch pralines.
Let cool.
If mixture thickens and starts to lose its shine while dropping pralines, add a few drops of evaporated milk.
Makes about 18 pralines.
In thick walled pot over medium heat, melt sugar, evaporated milk, dash of salt and butter.
Add coconut, pecans and almonds. Cook over medium to low heat for 18 to 20 minutes.
Remove from heat and add almond extract.
Cool slightly.
Scoop onto waxed paper laid over paper towels with a small bladed ice cream scoop. Makes 38 to 42 pralines depending on size of scoop.
For firmer pralines, use 1/2 stick of butter.
the salt, the whole milk and the evaporated milk in a heavy bottomed
In thick walled pot over medium heat, melt sugar, evaporated milk, butter, salt and chocolate.
Add coconut and pecans.
Cook for 18 to 20 minutes over medium heat to low heat.
Remove from heat.
Add vanilla extract.
Cool slightly.
Scoop onto waxed paper laid over paper towels with a small ice cream scoop.
Makes 28 to 32 pralines depending on size of scoop.
For firmer pralines, decrease butter by 1/2 stick.
Blend sugar, salt and evaporated milk.
Cook to 332\u00b0 (soft ball stage).
Remove from heat.
Add vanilla, butter and pecan halves. Beat just until candy begins to thicken.
Drop by tablespoonfuls onto wax paper.
(Work fast, for candy hardens quickly.)
Yields 1 1/2 dozen pralines.
Mix sugar, evaporated milk and corn syrup in a
Combine pudding and sugars together.
Stir in evaporated milk. Bring to a boil. Stir constantly. Boil for 5 minutes.
Stir occasionally to prevent scorching.
Remove from heat.
Add vanilla.
Beat 3 minutes.
Don't overbeat. (Mix should be shiny when dropped, not dull and thick.)
Stir in nuts.
Drop by teaspoonful onto waxed paper.
Let stand for 1 hour to harden. Makes 24 pralines.
In a heavy saucepan, mix together the brown sugar, 1/2 cup white sugar, evaporated milk and the Karo syrup.
Bring to a rolling boil, slowly stir in remaining 1/2 cup of white sugar while keeping the mixture boiling; cook to soft ball stage.
Add the butter and pecans, remove from heat and beat with a spoon until mixture holds its shape.
Pour onto waxed paper in 2 to 3 inch rounds, allow to cool completely, wrap individual pralines in plastic wrap and store in a cool dry place until eaten.
uart saucepan combine sugar, salt, evaporated milk and butter.
Stir over
rothy. Add 1 can evaporated milk, 1 can condensed milk, vanilla and whipping