Pralines
2 1/2 cups sugar
1 cup half-and-half
1 tablespoon butter
2 cups pecan halves
In a heavy iron pan, combine 2
cups sugar with cream and butter,
and bring to a boil. In a separate
heavy saucepan, melt ½ cup sugar
until it is a caramel color. Add the
cream, butter and sugar mixture to
the caramel mixture. Add pecans
and cook to the soft-ball stage (235
degrees on candy thermometer)
Remove from heat and beat until it
thickens. Drop large tablespoons of
mixture onto wax paper to harden.
Yields 2 dozen pralines 2 ½-3 inches
in diameter.
White Chocolate Truffles
8 ounces white chocolate broken
into small pieces
1/4 cup butter
1/2 cup sifted confectioner's sugar
1 egg yolk
2 tablespoons crème de cacao
liqueur
1 cup blanched, chopped almonds,
lightly toasted
Melt chocolate and butter in the top
of a double boiler over low heat.
Add sugar, egg yolk and liqueur.
Beat with an electric mixer until
smooth. Transfer mixture to a shallow
glass casserole dish. Cover and
refrigerate 1 hour.
Shape mixture into 1-inch
balls; roll in almonds. Cover and
refrigerate at least 8 hours. Serve
truffles in miniature foil cups at
room temperature. Store in airtight
container in refrigerator. Yields about
2 dozen truffles.
m
Find more authentic candy recipes at
maconmagazine.com and on pinterest!
april/MAy 2013macon magazine I 81
