Savannah Praline Fudge Recipes

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

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.

PRALINE FUDGE

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.

PRALINES

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.