Sugar Rush

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Sugar Rush

Today my wife joins me again and we talk about candy making at
home. Specifically we cover two recipes; pralines and salted
caramel. We recommend that you pick up a candy thermometer if you
really want to give these recipes (or any candy making at home) a
try. This is a link to the candy thermometer we have, and it
works great for us: CDN TCG400 Professional Candy & Deep
Fry Thermometer


You should also make sure you use a heavy-bottomed pan (the
heaviest you have) because the heat heat will be more even and
you will be less likely to scorch your candy and you are heating
it.


The best way I know how to describe a praline, if you've never
had one, is that it's like a cookie-shaped candy that has a
creamy texture. They are one of my favorite confections, and
they really are unlike most other candies that I know of. 


Here is the praline recipe I used: Emeril's Creamy
Pralines
Here is another page with some great info and recipes on
pralines


Traci gave salted caramels a shot and had good results. This
recipe is a bit more complicated than the praline recipe, as you
are bringing the candy up to temperature, then adding cream, then
bringing the candy back up to a different temperature. You
definitely have to be on the ball when making this recipe.


Here is the recipe from Ina Garten that Traci used for this
episode.


Happy candy making, and Happy Holidays!