why aren't my pralines getting hard?

Question

ok for those that dont know what pralines are they are a caramel(sugar) based fudge that consist of pecans u more likely to find them in new orleans or down south somewhere but any way i was making some they turned out really good but they didnt get quite firm the top were ok but the bottom were still a lil sugary cvan some one plese tell why tha is what can i do to make them "perfect"?

Answer 1

Use these temperature guides to get to right:

Thread – 215°F - 235°F / 108°C – 118°C: Forms a thin 2 inch thread when dropped in cold water. Used when making syrups, jelly, fruit liqueur and some icings.

Soft Ball – 235°F – 240°F / 118°C – 120°C: Forms a soft ball when small amount is dropped in cold water and when removed form the water it can be easily flattened when pressed between fingers. Used when making fudge, fondant, pralines, creams, and buttercreams.

Firm Ball – 245°F – 250°F / 123°C t0 125°C: Forms a hard ball when small amount is dropped in cold water and when removed from the water it does not flatten but when squeezed tightly, it will flattened. Used to make caramels.

Hard Ball – 250°F – 265°F / 125°C – 133°C: When dripped from a spoon the syrup forms thick threads that when dropped in cold water will form a hard ball that holds its shape when removed. The ball holds its shape but with enough pressure it can still be change. Used when making nougat, divinity and marshmallows.

Soft Crack – 270°F – 290°F / 135°C – 145°C: When syrup is dropped into cold water at the soft crack stage, it separates into hard thread but are not brittle. The threads will bend a little before they break. Used to make taffy, butterscotch and popcorn balls.

Hard Crack – 300°F – 310°F / 150°C – 155°C: When syrup is dropped into cold water at the hard crack stage, it separates into hard brittle threads that can not be bent without breaking. Used to make toffee, brittle and hard candy.

When the candy thermometer is used for deep frying it will be used for temperatures ranging from 335°F to 380°F / 168°C to 193°C.

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Alot of recipes rely on the "crack stages", but here is a recipe that doesn't depend on exact temperatures, just look and feel.

NEW ORLEANS PRALINES

1 cup light brown sugar, packed
1 cup granulated sugar
½ cup light cream
1 ½ cups pecans, halved
2 tablespoons butter

Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.

Add pecans and butter and continue to cook over medium heat, stirring frequently.

Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.

Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.

Makes about 12 candies.

Answer 2

Sometimes no matter what you try, soft pralines just won't get hard without assistance. Too bad science has put all its efforts into making men hard instead of pralines. Nevertheless, you can try sprinkling them with some ground up Viagra. Would make for an interesting holiday.

Answer 3

If it was too humid then they would not get hard enough. Also, you may not have gotten them hot enough when you were cooking them. It is not enough to boil them. They have to reach a certain temperature for a set amount of time. These are the two most common reasons as to why your pralines did not set properly.

You need a candy thermometer. Do you have one? I actually bought a digital one just to use for when I make my pralines. My recipe calls for the sugar mixture to reach the "thread" stage of 228 degrees, then I stir in my pecans and butter. I now need to continue to stir until my mixture reaches 232 degrees...this can take anywhere from 5 to 15 minutes depending on the weather (yes, I said the weather). Then I remove it from the heat stirring in my secret ingredient. I will continue to stir it, using a wooden spoon, until it just starts to thicken. Now very quickly I drop my mixture, by spoonful, onto buttered wax paper.

I hope this helps. I sure do love a delicious homemade praline.

Answer 4

If I have my pralines straight you boil the mixture? I would think you aren't heating to the appropriate temperature to acquire the desired firmness.

Answer 5

I agree with getting a candy thermometer. I cannot get the right consistency without one. Also humidity is an issue in the south. Another thing to note is not to bring the sugar to boiling on high heat. Read about cooking fudges online. It will tell you that cooking sugar at a real high fast heat will make it crystalize.

Answer 6

after you have cooked it to the desired doneness before you put it in the dish to harden it is wise to mix it for about 3 to 5 minutes with a mixer add a tbsp of butter while doing this they say usually mix it til the shine goes off of mixture.......

Answer 7

Add cream and Tater Tots

Answer 8

stroke them