Never Fail Pralines
Source of Recipe
The Advocate 2/10/05 Recipe is from Mertis Edwards.
Recipe Introduction
Makes about 15.
List of Ingredients
1 cup light brown sugar
2 cups granulated sugar
1 cup evaporated milk
1/4 tsp. cream of tartar
3 tbls. light Karo syrup
2 tbls. butter
1 tsp. vanilla
2 1/2 cups pecan halves
Recipe
1. In a medium saucepan, mix together the sugars, milk, cream of tartar and Karo syrup. Cook the mixture at medium heat until it reaches 250 degrees on a candy thermometer. Remove from heat and add the butter and vanilla. Stir until butter is melted and mixture is blended.
2. Place the saucepan in cold water to cool the mixture. Beat until creamy. Add the pecan halves.
3. Drop by tablespoonfuls onto aluminum foil. Let cool.
Note: If the candy hardens too quickly, add a small amount of evaporated milk and cook on low temperature until the mixture softens.
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