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Sherry Cream Pralines
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 | | Sherry Cream Pralines |
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1 c. brown sugar, firmly packed
1 c. granulated sugar
2 c. pecan halves or chopped
1/2 c. evaporated milk
1 tbsp. sherry wine |
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| Instructions |
| Thoroughly mix all ingredients except sherry (I always add pecans last also) in a heavy saucepan. Cook over medium heat at 236 degrees to soft ball stage, stirring constantly. Remove from heat and when mixture stops bubbling, stir in sherry. Cool slightly, then beat until mixture begins to thicken. Drop candy rapidly from a tablespoon onto waxed paper or buttered baking sheet to form patties. If candy becomes too stiff at the last minute to drop into smooth patties, stir in a little hot water, or more evaporated milk. Makes about 20 (2 inch) pralines. It is best to spread newspaper on area where pralines will be spread, then covered with wax paper. They will not sticky to the surface this way. Always beat until you can see the bottom of the pot when mixing down the middle, and it is wise to use a candy thermometer for accuracy of soft ball stage.
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