Jamaican Ginger Pralines Recipes
JAMAICAN GINGER PRALINES
Make and share this Jamaican Ginger Pralines recipe from Food.com.
Provided by gailanng
Categories Candy
Time 35m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Have ready a wooden spoon, candy thermometer, pastry brush and cup of hot water to brush down sugar crystals from the sides of the pan. Also, have handy 2 tablespoons to use for dipping and dropping the candy.
- Line 3 baking sheets with parchment paper or foil, butter generously; set aside. (Don't use wax paper; the candy will stick to it.).
- Combine in a heavy 3-quart saucepan the sugar, baking soda, buttermilk, corn syrup, ginger, butter, rum or vanilla extract. Place the pan on medium-high heat and bring the syrup to a boil, stirring until the sugar is completely dissolved, for 6 to 8 minutes.
- Then, cover the pan and boil the syrup without stirring for 3 minutes. (Stirring will make the mixture grainy.) Remove the cover. Dip the pastry brush into the water and brush down the sides of the pan. Attach the candy thermometer to the inside of the pot.
- Cook the syrup without stirring until it reaches 225 degrees, frequently brushing down the pan with the damp brush.
- Quickly scatter the pecans or walnuts over the syrup and continue cooking until the syrup reaches 236 degrees or the soft ball stage and is deep amber in color. Watch carefully, because the candy cooks quickly at this point and can burn.
- Remove the thermometer. Add the rum or vanilla extract and butter and swirl the pan until combined. Then move quickly to the work area.
- Using the 2 tablespoons and, working quickly, scoop the candy with 1 tablespoon and use the second spoon to push the candy onto the baking sheet, dropping the candies about 2 inches apart.
- Allow the pralines to cool and let stand until firm and crunchy and the consistency of hard fudge, at least an hour or longer.
- The pralines can be stored in airtight containers for a week or so.
Nutrition Facts : Calories 1574, Fat 71.5, SaturatedFat 13.1, Cholesterol 35.4, Sodium 461, Carbohydrate 235.3, Fiber 8.1, Sugar 214.7, Protein 11.8
NEW ORLEANS STYLE PRALINES
This is one of the, if not THE, best praline recipes I've had. I found it on Cookierecipes101.com. Be sure you have parchment paper and a candy thermometer. The amount per praline is up to you, but I estimated about 1-2 T per praline. I cut down the amount of pecans, but that is the only change I made. They came out perfectly and taste just like you're sitting at Jackson Square.
Provided by 907625
Categories Candy
Time 20m
Yield 12-20 pralines
Number Of Ingredients 6
Steps:
- Mix all the ingredients together in a large pot.
- Heat, while stirring constantly, until mixture reaches the "soft ball" stage (230-240°F).
- Remove from heat and continue to stir until mixture becomes cloudy and creamy in appearance and the pecans are suspended in the mixture.
- On parchment paper, drop desired amount.
- Let cool, then enjoy!
Nutrition Facts : Calories 301.1, Fat 15.9, SaturatedFat 4.7, Cholesterol 16.7, Sodium 51.2, Carbohydrate 40.8, Fiber 1.3, Sugar 38.8, Protein 1.6
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