Can I make pralines with condensed milk?

Can I make pralines with condensed milk?

So there are a variety of ways to make this Pecan candy. Some use evaporated milk like I used for this recipe, some use regular milk, condensed milk, chopped pecans vs. who whole pecans, salted butter vs. unsalted butter etc.

Why are my pecan pralines grainy?

When pralines are grainy, it’s likely a result of the mixture of the sugar. Sugar crystallization is the one thing you’ll want to look out for when making pralines.

Why do my pralines have white spots?

The white spots that develop on pralines is from a process called crystallization that is really just the sugar trying to revert back to its original form. Sugar crystals can develop during the cooking stage if you don’t stir it gently and steadily throughout.

How do you make candy pralines?


  1. 1 cup granulated sugar.
  2. 1 cup packed brown sugar.
  3. 1/2 cup evaporated milk.
  4. 4 tablespoons unsalted butter, cubed.
  5. 2 teaspoons pure vanilla extract.
  6. 1 1/2 cups toasted and coarsely chopped pecans.
  7. 1/4 cup boiling water, if needed.

How do you get pralines to harden?

If your pralines are too hard, you will need to look at the drying process and revisit cooking times. If your pralines don’t harden, it is worth giving the mixture another boil and heavy stir. It may also be worth adding buttermilk in small amounts to increase the thickness.

How do you fix runny pecan pralines?

Beat vigorously with a wooden spoon till mixture just begins to thicken, but is still glossy (about 3 minutes). Working quickly, drop candy by spoonfuls onto waxed paper.

How do you stop pralines from crystallizing?

Use a wooden spoon when cooking pralines in a metal pot. Although both wood and metal will create friction and crystallize sugar, a metal spoon is worse to deal with and will also become very hot to handle as you stir the cooking sugar. 5. Always use a little corn syrup to help prevent crystallization.