---------- Recipe via Meal-Master (tm) v8.05
 
      Title: PRALINES AND VARIATIONS
 Categories: Candies, La_times
      Yield: 3 Dozen
 
           WALDINE VAN GEFFEN VGHC42A
  1-1/2 c  Granulated sugar
    3/4 c  Light-brown sugar; pack
    1/2 c  Milk
      1 ts Vanilla extract
      6 tb Butter
  1-1/2 c  Pecans; chop
 
  Combine sugars, milk, vanilla extract and butter in saucepan. Bring to boil
  over high heat. Add pecans. Continue to boil until mixture reaches
  soft-ball stage of 238 to 240 , stirring constantly. Test for soft-ball
  stage by dropping a spoonful into cup of cold water. If it clings together
  in ball, it is ready. Remove from heat. Stir until mixture thickens,
  becomes creamy and cloudy and pecans stay suspended in mixture. Spoon out
  onto buttered wax paper, foil or parchment paper. When using wax paper, be
  sure to buffer with newspaper underneath, as hot wax will transfer to
  whatever is beneath.

  VARIATIONS

  CHOCOLATE PRALINES-

  Just before praline
  mixture reaches softball stage, remove from heat and add 1/2 c semisweet
  chocolate chips. Stir until mixed well. Spoon out onto paper or foil.
  Chocolate will help thicken mixture.

  PEANUT BUTTER PRALINES-

  Just before
  praline mixture reaches soft-ball stage, remove from heat and add 1/3 cup
  peanut butter. Stir until mixed well. Spoon out onto paper or foil. Peanut
  butter will help thicken mixture.

  CHOCOLATE-PEANUT BUTTER PRALINES-

  Just before praline mixture reaches
  soft-ball stage, remove from heat and add 1/4 cup semisweet chocolate chips
  and 1/6 cup peanut butter. Stir until mixed well. Spoon out onto paper or
  foil. Chocolate and peanut butter will help thicken mixture.

  Source: Dale Curry.
 
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