One Last Tip: Don’t Double the Recipe – The problem with doubling the recipe is that you can’t drop the pralines fast enough before the syrup gets too cool and hard in the pot. Anne also had some advice for variations on the classic praline, which all sound completely irresistible to me. Since a batch of pralines only takes fifteen minutes or so to make, it’s better to just do multiple batches if you’re cooking for a crowd. What can I do? A lot of people make pecan pralines without using a thermometer, which is fine once you get the hang of it and learn how the mixture changes in color and texture as it gets hotter. The praline is still sticky and won't get hard. ![]() Looking for an answer to the question: Why are my pralines not getting hard? On this page, we have gathered for you the most accurate and comprehensive information that will fully answer the question: Why are my pralines not getting hard?
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