Thermometer Cooking
Posted on Sunday, April 12th, 2009 at 9:04 am
Thermometer Cooking
Praline candy, still soft after refridgerating 24 hours?
Tried to make pecan pralines, without thermometer. Cooked and boiled for recommended 16 minutes. Poured onto wax paper. Refrigerated 24 hours. Candy like caramel.Is there a way to hardened it now?
Pralines are supposed to be about the consistancy of caramel. Actually they are softer than caramel but not as gooey. they aren't supposed to be hard like peanut brittle or toffee.
if your pralines are soft but can break or crumble rather than pull like caramel, then your candy turned out like it was supposed to.
if you were expecting something hard like a peanut brittle then you were using the wrong recipe.
other than melting your candy back down in a double boiler and bringing it up to the correct temprature to form the type of candy you want, I don't know any other way to make them harder.
below is a link to a site that lists the correct temprature and what the candy should look like at that stage and how to test for correct temprature if you don't have a thermometer.
 |
 Digital Automatic Pasta Cooking Timer Thermometer LCD Display Kitchen Home Cook  US $8.99
|
 VINTAGE TAYLOR CANDY THERMOMETER US $2.99
|
 New Digital BBQ Thermometer For Kitchen Cooking Food Meat US $1.76
|
 Weber 6532001 Genesis E 330 Liquid Propane Gas Grill Copper $94900 TADD US $162.40
|
 Digital Food Cooking Kitchen Thermometer Temperature Meter °C Probe 58 518°F US $9.80
|
| Powered by phpBay Pro |