The Polka Dot Cupcake Pirate

The recipe for Maple Pralines was published yesterday. Today I made them. The very old cookbook I used does not have very good directions. Perhaps they assumed that everyone knew all the nuances of candy-making at the time. Here's what I've learned about this recipe:
1. Don't mess with it. Use milk (whole). Use real maple syrup. Use white sugar. I've learned. Just don't mess with it.
2. Chop the pecans and put them in a sealed container in the freezer until you need them. Why? a. When they're chopped rather than whole, you can beat them. b. When you add them cold they will help cool your mixture down a little faster. c. Little pieces assure every dollop of candy gets nuts.  
3. Start with medium high heat, stirring until sugar is dissolved.
4. Insert the candy thermometer (don't let it touch the bottom of the pan), and stop stirring when the mixture begins to boil. Turn the heat down a little.  
5. Stir occasionally. Keep an eye on it. The heat will rise quickly until it gets close to soft boil - 238°  -  then will take its time getting there. DO NOT remove from heat before reaching the soft boil stage, in fact, go a degree or two over in case your thermometer is off.
6. When your mixture gets to about 175°, it may  look like it's curdling. It's fine.  
                                                                                      2.


I use a flat wooden utensil so I can continually scrape the bottom of the pan.

After you've poured your mixture into the mixing bowl, and the scrapings from the pan turn out like this (grainy and not liquidy), then you're pretty certain to have gotten it right!

I made 50 candies with one batch. They're small - about 1.5 inches in diameter.
  HAPPY CANDY MAKING!  And note, if your candy fails, put it in the mixing bowl, add milk a little at a time, and make frosting for Christmas cookies. Yes, I've done that.

Tomorrow's Recipe!

OLD FASHIONED CHOCOLATE FUDGE - The fudge I made with my 3rd grade teacher at her house (Joyce Gardner in Valparaiso, Florida) - with my friend Cheryl. Here's the link if you'd like to go to a website to get your recipe. Today I'll list ingredients - tomorrow directions after I make it. 

OLD FASHIONED FUDGE   

Ingredients:

2 cups white sugar

1/2 cup cocoa - NOT drink mix, not chocolate sauce, but the real, unsweeted can of powdered cocoa!

1 cup milk

4 tablespoons butter - REAL butter - 1/2 stick

1 teaspoon vanilla extract - REAL vanilla'

 

You can see I get a little funny about my ingredients. I've found the recipes work better with the really good stuff!

See you tomorrow! Now off to make the second batch of pralines.