Pralines

Ingredients

• 2 cups XX XX sugar
• 4 cup milk
• 1 cup maple syrup
• 2 cups nut meats

Method

1. 1

   Boil sugar, maple syrup, and milk together until it forms a soft ball in cold water.

2. 2

   Cool and beat until creamy, add nuts, and drop by spoonfuls on waxed paper.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 59. The excerpt below is the record exactly as published.

Pralines II 1 cup nuts. 1 pound brown sugar. 1 cup boiling water. Boil until a thick syrup is formed, remove from the fire and gradually add the nut meats. Place the mixture over the flame for-two minutes. Remove and stir. Pour or drop on waxed paper. Miss Mary D. Grores. Kondant for Centers 2 pounds granulated sugar. 14 pint water. 1/8 teaspoon cream of tartar. Melt the sugar in cold water, add the cream of tartar and, when dissolved, boil up and skim; then place the lid on the saucepan for a few minutes. When the syrup is boiling at its own level, put in the candy thermometer and boil it to 240 degrees or until it forms a soft ball. Sprinkle a platter with warm water, pour the syrup on it and again sprinkle with water to prevent crust forming. As soon as the syrup has slightly cooled, gather it up with a scraper into a heap and work it evenly and smoothly with the spatula or wooden spoon until it becomes creamy and solid. Knead it smooth and free from lumps. Fondant is better if allowed to ripen at least one hour (several days is better). It may be covered with a damp cloth and put away in acool place. From this foundation cream may be made any number of different candies. Miss Mary D. Gerorae. Cocoanut Candy 1 egg white. 2 pounds XXXX or confectioners Shredded or grated cocoanut. sugar. Beat white of egg well, add sugar, and stir until smooth; roll as preferred. Nuts may be used instead of cocoanut. Mrs. W. I. WEttons. 121 Dainty Recipes in each Knox Gelatine package Delicious Candy 2 cups of white sugar. 1 cup of milk. 34 pound of dates. 44 pound or more of crystalized 1 cup of pecans. cherries. Cook milk and sugar until hard ball forms in water; seed dates, break up nuts, and cut cherries rather fine. When candy has formed hard ball, take off stove and drop in cherries, dates and nuts immediately while still boiling. Stir hard and fast until dates melt. Then roll in wet towel. When hard, cover in powdered sugar and cut in slices with knife. Mrs. H. I. Grass. Cream Candy 1 pound white sugar. 3 tablespoons vinegar. 1 teaspoon extract lemon. 1 teaspoon cream of tartar. Add a little water to moisten sugar. Boil until brittle. Add extract. Pour quickly in buttered plates to cool. Pull until white, and cut into squares. Mrs. J. EH. Ropy. Pralines 2 cups XX XX sugar. 4 cup milk. 1 cup maple syrup. 2 cups nut meats

Cook this with the app: pantry check, scaling, and the assistant.