Caramelized Candy
Ingredients
- 3 cups sugar
- Pinch of salt
- Pinch of baking soda
- 1 tsp vanilla
- 1/4 stick butter
- 1 cup evaporated milk
- 3 cups pecans, coarsely chopped
- 1/4 cup water
Step-by-Step Instructions
- I find roasting enhances the flavor of the candy. Roasting is as easy as putting your pecans in the microwave for three minutes turning and stirring halfway through.
- There are two separate steps to prepare this candy. It is better if they are prepared side by side of each other and almost at the same time.
- Caramelize one cup of sugar. Combine 1 cup of sugar and 1/4 cup of water in a pan, stirring until it is difficult to stir with the consistency of wet sand. Over medium heat, bring to a boil. Do not stir. Remove the pan from the heat once the sugar is melted (be careful, it will continue to cook after removing it from the heat). Set aside until the following mixture comes to a boil.
- Mix 2 cups of the sugar and 1 cup milk and bring to a boil. Add the baking soda, salt and butter. Add the melted sugar to the milk mixture and cook until the mixture forms a soft ball in water (soft ball stage). Soft ball stage has a temperature between 234 and 238 degrees F. Without a candy thermometer you can judge the stage when the candy mixture dropped in cold water has a soft texture and will stick together in a ball when rolled between your fingers.
- Add the 3 cups roasted pecans and the vanilla. Remove from heat and beat until creamy. Drop onto oiled waxed paper by heaping teaspoon or tablespoon. Store in airtight container.
Common Problems and Solutions
Q: Why did my caramelized sugar seize up or crystallize?
A: This usually happens if you stir the sugar while it's boiling, or if there are sugar crystals on the side of the pan. Once you bring it to a boil, don't stir it at all. You can brush down the sides of the pan with a wet pastry brush to prevent crystals from forming.
Q: How do I know when it's reached soft ball stage without a thermometer?
A: Drop a small amount of the hot candy mixture into a glass of very cold water. Wait a few seconds, then reach in and try to form it into a ball with your fingers. At soft ball stage (234-238°F), it will form a soft, pliable ball that flattens when removed from water. If it's too firm or won't hold together, it needs more or less cooking respectively.
Q: Why is my candy grainy instead of smooth?
A: Graininess happens from sugar crystallization, often from stirring too early or beating before the mixture has cooled enough. Make sure you beat it only after removing from heat, and beat vigorously until it just starts to lose its gloss and thicken.
Q: My candy didn't set up properly. What happened?
A: You likely didn't cook it to the proper soft ball stage. The mixture needs to reach 234-238°F. Without a candy thermometer, make sure the test ball holds together firmly when squeezed but still feels soft and pliable.
Tips and Techniques
The timing is critical for this recipe—you need both pots going at almost the same time. Have all your ingredients measured and your pecans roasted before you start cooking. Work quickly once you add the caramelized sugar to the milk mixture, and have your waxed paper oiled and ready before you start beating. The candy will set up fast once you start dropping it.
Ingredient Substitutions
- evaporated milk: heavy cream
- pecans: walnuts or roasted peanuts
Equipment Needed
- Two heavy-bottomed saucepans (for cooking both sugar mixtures simultaneously)
- Candy thermometer (highly recommended for accuracy)
- Wooden spoon or heat-resistant spatula
- Waxed paper
- Cooking oil or butter (for greasing the waxed paper)
Historical Context
Caramelized candies like this are part of Louisiana’s rich tradition of pecan confections. The technique of caramelizing part of the sugar separately is an advanced method that creates more complex flavors than simpler candy recipes, showing the French influence on Louisiana’s candy-making heritage.