Back in the kitchen

I made some of my mother's pralines a couple of weeks ago for a family reunion and was really pleased with how they turned out.  I decided to see if I could work the magic here in my apartment - with a different stove, pot, and candy thermometer.  And I have walnuts on hand, so I wanted to try a new variation and use maple flavoring instead of vanilla extract  >  maple walnut pralines.  But no luck finding any kind of maple flavoring or extract at CM, so I bought maple syrup instead.  Caution:  We are veering way off course.  I always get in trouble doing these things  Why can't I ever just follow the recipe?  But it's been a while since the cakes of winter (see earlier posts) and I'm up for another kitchen misadventure.  And maybe the results will be good enough to eat, if not pretty enough to leave home.  Back later.

It's done.  Did I mention I couldn't find the recipe?  I guess I had it memorized correctly because these pralines turned out pretty well, though at first I thought the syrup was not going to get smooth - really it did not get smooth until it was thick enough to pour up.  I omitted the vanilla and added 1/4 cup maple syrup to the sugar and milk mixture before I added the caramelized sugar.  (Maybe it was the syrup that caused the grainy, lumpy look?)  I also omitted the pinch of soda that I've been adding lately, thinking the maple syrup would act as a deterrent to crystallization.  I toasted the walnuts for one minute in the microwave before adding them.

There were 52 pralines in this batch, from thin to thick.  I've given up trying to make them look uniform.  It's just part of the authenticity of homemade candy. 

This was fun! 






I love how sugar turns to liquid gold in an iron skillet.

Ready to pour into the large pot and cook to 234 degrees.





Finally looking like candy. 



Is it art?



And here's the recipe:



Maple Walnut Pralines

4 cups sugar
1 12-oz. can evaporated milk
pinch of salt
1/4 cup maple syrup
2 cups walnuts, lightly toasted
2 T. butter

Prepare counter space by spreading out newspapers covered with foil or waxed paper.  Combine 3 cups sugar, evaporated milk, salt and maple syrup in a large, heavy saucepan and set on medium heat just until sugar dissolves.  Do not let it reach a boil.  Meanwhile, caramelize 1 cup sugar in an iron skillet.  When it turns to liquid, carefully pour it into the other mixture.  It will lump up but that is okay.  Cook slowly on medium heat until it reaches 230 degrees on a candy thermometer, turning down heat if necessary to prevent scorching on bottom.  Stir in walnuts and continue cooking to 234 degrees.  Remove from stove and add butter and allow the mixture to cool slightly, then begin beating by hand until it begins to thicken (10 minutes or so).  When mixture loses its gloss, work quickly and drop by spoonfuls onto foil or waxed paper spread over newspaper.  Let the pralines set and when completely cool store them in an airtight container.  Makes about 50 pralines.