Creamy and yummy, something different for a change during the holidays on your candy tray.
Cream Cheese Pralines
- 1 c granulated sugar
- 1 c light brown sugar
- 1/2 c dark brown corn syrup
- 1/4 c evaporated milk
- 2 oz cream cheese cubed
- 2 tsp butter
- 1 tsp vanilla extract
- 2 1/2 c pecan halves
Line 2 cookie sheets with foil and spray with nonstick cooking spray; set aside.
In a medium large heavy saucepan, combine white sugar, light brown sugar, corn syrup and evaporated milk; stir with a wooden spoon. Cook on medium high heat on stovetop, stirring constantly, for 5 minutes. Turn the heat down to medium and cook an additional, stirring constantly. When the temperature on a candy thermometer reaches 235 degrees, remove from heat (or cook to soft ball stage, when dropped into cold water it forms into a soft ball that can be flattened with your fingers).
Add butter, vanilla and cream cheese; Whisk until completely smooth. Add pecans; stir. Let candy set for 3 minutes, stirring every 30 seconds until thickened, about 5 minutes.
Spoon onto prepared foil-lined cookie sheets; let set up for 5-7 minutes; makes 24-30 pralines.
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