Ju Ju's Creamy Pralines

30 servings Prep: 10 m Cook: 15 m Total: 25 m Intermediate
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Ju Ju's Creamy Pralines
An easy, rich-tasting candy classic. These creamy pralines feature evaporated milk, pecans, and a touch of baking soda that helps create that signature smooth, melt-in-your-mouth texture.

Ingredients

30 servings
  • 2 cups sugar
  • 3/4 tsp baking soda
  • 1 cup Carnation evaporated milk
  • 1 1/2 tbsp butter (Parkay)
  • 2 cups pecan halves

Step-by-Step Instructions

  1. Combine sugar and baking soda in a 3 1/2 quart saucepan. Mix well and stir in evaporated milk.
  2. Bring to a boil over medium heat, stirring constantly. Reduce heat, cook and stir to soft ball stage - 234°F. Mixture will caramelize slightly, taking about 10-12 minutes.
  3. Remove from heat and add butter. Stir in the pecans and beat, stirring fast until thick (2 to 3 minutes).
  4. Drop by tablespoon on wax paper. Makes about 30. If candy becomes too thick, add a tablespoon of hot water.

Common Problems and Solutions

Q: Why did my pralines turn grainy instead of creamy?

A: This usually happens from overcooking or beating too long. Stop stirring as soon as the mixture begins to thicken and loses its gloss. Work quickly to drop them onto wax paper.

Q: My pralines didn't set up - they're too soft. What happened?

A: You likely didn't cook the mixture to the proper soft ball stage (234°F). Use a candy thermometer for accuracy. If you don't have one, test by dropping a small amount into cold water - it should form a soft ball that flattens when removed.

Q: The mixture hardened in the pan before I could drop it all. What do I do?

A: Add a tablespoon of hot water and stir quickly to thin it out. Next time, work faster and have your wax paper ready before you start beating the mixture.

Tips and Techniques

For best results, use a candy thermometer and don’t rely on cooking time alone - humidity and altitude affect candy-making. Have your wax paper laid out and ready before you start cooking so you can work quickly once the mixture is ready. Avoid making pralines on humid or rainy days, as moisture in the air can prevent them from setting properly.

Ingredient Substitutions

  • Carnation evaporated milk: any brand of evaporated milk
  • pecan halves: chopped pecans or peanuts
  • butter: margarine

Equipment Needed

  • 3 1/2 quart saucepan or larger (heavy-bottomed)
  • candy thermometer
  • wooden spoon
  • wax paper
  • tablespoon for dropping

Historical Context

Pralines are a cornerstone of Louisiana confectionery, brought to New Orleans by French settlers and adapted with local pecans instead of European almonds. Each family has their own version, with this creamy style being particularly popular in Cajun households.