Milk Chocolate Praline
Yield
6 servingsPrep
20 minCook
20 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
water
|
|
| 12 | ounces |
milk chocolate morsels
|
|
| ¼ | cup |
light corn syrup
|
|
| 1 | cup |
pecans
coarsely chopped |
|
| 1 | teaspoon |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
water
|
|
| 346.8 | ml/g |
milk chocolate morsels
|
|
| 59 | ml |
light corn syrup
|
|
| 237 | ml |
pecans
coarsely chopped |
|
| 5 | ml |
vinegar
|
|
Directions
In a large saucepan, combine sugar, water, corn syrup, vinegar and salt.
Bring to full boil, stirring constantly.
Boil 3 minutes without stirring.
Remove from heat; cool 5 minutes.
Add chocolate morsels; stir quickly until melted.
Stir in pecans.
Quickly drop by measuring tablespoonfuls onto foil-lined cookie sheets (work as rapidly as possible as mixture tends to set quickly).
Garnish with pecan halves, if desired.
Refrigerate until set (about 20 minutes).
Peel candies off to serve.
Store in refrigerator.
