why wont my pralines get hard

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It only takes 15 minutes to whip up my fast and easy New Orleans Pecan Pralines. Theyre light, crisp, and nutty and will melt in your mouth! Theyre the perfect gift to give for any occasion if youre looking for an easy and delicious gift to give someone.

If you beat too long, the candy will seize and start to crumble. If you don’t beat it long enough, then pralines won’t set properly and will stay soft and sticky.
why wont my pralines get hard

New Orleans Pralines Ingredients

Here are the ingredients youll need for this amazing pecan praline recipe.

The perfect praline has two sugars, and granulated white sugar provides the sweetness.

The other sugar is light brown sugar that adds the perfect caramel color.

A little salt goes a long way to heighten the sweetness.

This is a classic New Orleans ingredient. Avoid the low-fat or fat-free versions, and treat yourself.

A little unsalted butter will make the pecan candy smooth and creamy.

Always add this at the end to keep the floral flavor and scent flowing in your candy.

I love chopping my pecans because I love having irregularly shaped pieces in my pecan candy.

why wont my pralines get hard

Andrea Badgley is a mom, wife, reader, and writer. She grew up on the coast of Georgia and now lives with her husband and two children in the Appalachian mountains of Virginia. Her work appears in Southern Women’s Review, on the Brevity blog, and on The Daily Post. Follow her on Twitter @andreabadgley.

how to shake back your pecan candy that did not set

FAQ

Why did my pralines not get hard?

In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture. If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

What to do if pralines don t set?

If your pralines don’t set up, or they get dry and crumbly, don’t toss them out! Eat them with a spoon, ball them up and dip in chocolate, or chop them up and use as a topping on cake or ice cream!

How do you soften hard pralines?

Since the problem is mostly that the sugar in the pralines gets hard and crystallized, you might try softening them the way you’d soften hard brown sugar. Place a terracotta sugar saver in the container or something else that’s slightly damp, like a few slices of apple or a slice of fresh bread.

Can you overcook pralines?

Pralines should be cooked to 236°F (soft ball stage) so that it is still pliable when it cools and so it maintains the smooth sandy texture typical of pralines. This is impossible to determine without a thermometer, and if you overheat the sugar, you are guaranteed to make pralines that are too firm and grainy.

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