Chocolate Pecan Pralines(From Hershey'S 1934 Chocolate Cookbook)

1. 1

   Combine sugars, cream and salt in a large saucepan.

2. 2

   Cook over medium heat, stirring constantly, to 228u00b0 on candy thermometer. Remove from heat and add baking chocolate, broken into small pieces, butter and pecans.

3. 3

   Return to heat, stirring constantly and cook to soft ball stage (234u00b0).

4. 4

   Remove from heat and add vanilla; cool 5 minutes.

5. 5

   Beat 10 to 15 seconds or until slightly thickened.

6. 6

   Quickly drop candy by large spoonfuls onto greased plates or waxed paper.

7. 7

   If mixture becomes too thick to drop, stir in a tablespoonful of hot water.

8. 8

   Yields 18 to 20

9. 9

   medium pralines.

* Per serving · 4 servings · Values may vary.

No additional tips available.