Praline vanilla log pure happiness Traditional christmas dessert

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Instructions. Place two long sheets of waxed paper either on cookie sheets or your counter. Add the sugar, milk, and butter to a heavy-bottomed saucepan and cook over medium-low heat, constantly stirring. Boil, then turn down the heat a little to a low boil. Boil and stir for 8 minutes.

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Reduce heat to Medium and cook, undisturbed, until it reaches the "soft ball" stage at 235°F; this takes about 2 or 3 minutes. Add Nuts and Vanilla: Once it reaches 235°F, add the pecans and vanilla. Continue cooking on Medium heat until the temp reaches the "hard ball" stage, at or around 250°F.

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Steps to Make It. Prepare a sheet tray by covering it with waxed paper. Combine brown sugar and cream in a medium heavy-bottomed saucepan over medium-high heat. Stir with a wooden spoon until sugar is dissolved, then do not stir anymore. Insert a candy thermometer and boil until the sugar reaches 240 F (soft-ball stage).

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Add The Pecans. Remove from heat and quickly fold in the pecans and vanilla using a wooden spoon. Stir constantly until the candy begins to thicken. Think shiny, melted peanut butter. Spoon Out The Pralines. Use a large soup spoon to scoop out heaping spoonfuls of candy and drop them onto parchment paper to set.

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In a sauce pan, combine brown sugar, heavy whipping cream, butter, and vanilla extract. Cook over medium heat and bring to a boil stirring continuously. (Do not break on stirring or they will burn.) Boil for 1 minute. Remove from heat. Stir in powdered sugar. Stir in chopped pecans . Line a cookie sheet with parchment paper.

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Once it's at the right temperature, remove the pot from the stove and add the pecans, salt and vanilla extract. Stir vigorously with a rubber spatula for about 3 1/2 minutes. The mixture will begin to thicken and the longer you stir it, the thicker it will get. The thicker it gets, the firmer your pralines will end up.

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Instructions. Line 2 baking sheets with parchment paper and set aside. To a large pot add the butter, sugar, brown sugar, heavy cream, and pecans and stir well. Stir well and bring to a boil. Keep stirring until it reaches between 234 and 240 degrees on a candy thermometer.

Praline vanilla log pure happiness Traditional christmas dessert

How to make pralines pecan candy. Whisk together the main ingredients (light brown sugar, evaporated milk, vanilla and butter) in a 3-quart saucepan over medium-high heat. Keep whisking until completely combined. Boil until the sugar mixture reaches the soft ball stage or 240° degrees F using a candy thermometer.

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A praline base typically consists of nuts, caramelized sugar, butter, and cream, while butter pecan flavor combines pecans, butter, and vanilla.

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Spread the pecans onto a baking sheet in an even layer. Bake for 6 to 8 minutes or until fragrant. Set aside to cool completely. Line two large baking sheets with parchment paper and set aside. Combine the brown sugar, granulated sugar, butter, corn syrup, and heavy cream in a large saucepan.

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1/2 cup half & half. Instructions. Combine the butter, sugars, and half in half into a large saucepan, then turn the heat up to medium. Bring the candy mixture to 240 F, and let the candy mixture cook for about 5 minutes without stirring. After the five minutes, add in the vanilla extract, and stir.

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Preheat the oven to 325°F. Grease a 9x13" baking pan. If you plan to serve the cake on a platter rather than from the pan, make a parchment paper sling and lay it inside. Next, melt the butter and set it aside to cool. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt.

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In a medium-sized pan over medium-high heat, add the granulated sugar, brown sugar, whipping cream, butter, and baking soda. Cook, stirring often, until the butter has melted and the mixture begins to boil. Continue cooking, stirring often, until praline mixture reaches 236°F on a candy thermometer.

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Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Alternatively, use a silicone mat on top of the baking sheet. In a medium saucepan over medium heat, combine the white sugar, brown sugar, and evaporated milk. Stir until the sugar dissolves.

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Lay an 18-inch sheet of waxed paper or parchment paper on the countertop. Cut the butter into small pieces. Place the pieces of butter on a plate and put the plate in the freezer while you heat the ingredients. In a heavy medium saucepan, add the granulated sugar, brown sugar, and evaporated milk.

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Prepare the vanilla cake according to directions. Pour into 3 greased 6 inch rounds* and bake at 350°F for 30 minutes, or until golden brown and a toothpick inserted into the middle comes out mostly clean. Set aside to chill. While the cakes cool, prepare the filling. Prepare the caramel according to directions.