Tuesday, March 23, 2010
I have a lot of trouble making candy, but this one seems possible, though those temperatures are pretty exact. I have pralines on my mind as I research Vintage Southern Treats for a show on April 1.
3 cups firmly packed Domino Light Brown Sugar
1/4 tsp. cream of tartar
1/8 tsp. salt
1 cup milk
2 tablespoons butter or margarine
1 tsp. vanilla extract
2 1/2 cups pecan halves
Combine sugar, cream of tartar and salt in large thick saucepan. Stir milk into mixture. Place over moderate heat; stirring until sugar dissolves. Wipe sugar crystals from side of pan as necessary; cook without stirring to 236-238F or soft ball stage. Remove from heat. Cool to 220F. Add butter or margarine, extract and pecans. Stir continuously until creamy. Drop from large spoon onto buttered surface or waxed paper. Yield: 1 1/2 - 2 doz. pralines or 2 1/2 lbs. pralines.
Yesterday I started taking the steroids again as I got sick. Nothing like getting on a plane and speaking when sick. The good news is that I packed really fast. Even better, I'll be talking as fast as my other presenter from NY with the steroids. Perhaps I should add a little more content!
I started Rosemary Harris' Dead Head to review for the Book Report Network. As usual, it's already funny with a great mystery. She is just as funny in real life. If you haven't read her series - check it out. She is the same person who gave me the crazy banana cookbook and others in January when I went to Boston for ALA Midwinter.