Sherry Cream Pralines

1. 1

   Mix all ingredients, except sherry, thoroughly in a heavy saucepan.

2. 2

   Cook over medium heat to soft ball stage (236 degrees on candy thermometer) stirring constantly.

3. 3

   Remove from heat.

4. 4

   When mixture stops bubbling, stir in sherry.

5. 5

   Cool slightly, then beat until mixture begins to thicken.

6. 6

   Drop candy onto waxed paper or buttered baking sheet to form patties.

7. 7

   If candy becomes too stiff at the last to drop into smooth patties, stir in a little hot water.

8. 8

   Note: Mixture may also be dropped by spoonfuls into fluted paper cups, then placed in small muffin tins, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.