Those of you that regularly read my blog know that I cannot make candy. I fail at candy making ! I have tried my entire life to make fudge and divinity. Well I made this fudge a couple of months ago and it worked. Yesterday it turns out was the perfect day to make divinity. There was not a drop of humidity anywhere near my house and I was not a failure at making divinity AGAIN! I’m so happy with myself. So you ask what does it take to have perfection at Divinity? First of all follow the recipe to a T. I have to laugh at this because I pulled out my mother-in-law’s recipe and the directions are so vague. I had to fill in the gaps which was quite scary because none of the previous recipes that I used were a success. Second, choose a day that is dry and clear. Absolutely no humidity is best. Third, be patient.
I cannot make candy ! My husband loves divinity and I have never had any luck with it. When I bought my Kitchenaid mixer I had this idea of grandeur thinking that with a new mixer that I could now make divinity. After three attempts in one day I just gave up. I’m just not a candy maker. When I saw this recipe in Bon Appetit all my failures from making candy just disappeared from my memory. I can do this. It looked so delicious. It can’t be that difficult. Finally for me success at making the best Fudge ever! This is a great candy for the holidays. Use it for gifts or just eat it all yourself. To top it off it is really easy. You’ll just need a candy thermometer.
Who doesn’t love peanut butter and chocolate? It is one of my favorites from ice cream to candy and when I saw this 5 years ago I saved it. Yes, I know it’s been a long time coming. I love this recipe if you even want to call it a recipe. It’s so easy to throw together. Just give yourself time to chill it either in the refrigerator or if you are in a bigger hurry use the freezer. To make it a little festive try bagging it in clear bags and tie with some orange and yellow ribbon. Then surprise your friends with a bag of bark. Keeping two pounds of this at my house is not a good idea , if you know what I mean. Happy Halloween!
Here is another one of those recipes that I must have been buried under a rock for part of my lifetime. It has been out there forever, but I’ve never had it. Last weekend we got together for one of our family luncheons and Ken my sister-in-law brings in lots of goodies. This being one of them and I just had to nibble before lunch and oh my!!! This stuff is fabulous! Then I was blown away when she told me the base was saltine crackers. Unbelievable! I knew right then and there that I would have to make it and I am not a candy lover, but this is really good.
Making candy is not my favorite thing to do. Too many things can go wrong that you have no control over. Humidity is one of them. And here in the South you know we have plenty of humidity. I was so happy to find this recipe in my mailbox at school. It was just by chance that I can now share this with you.
Vickie B. a great English teacher submitted this for a school cookbook that never hit the press. Somehow it was placed in my box. I am so thrilled!! Thanks to Vickie all of us can enjoy these pralines. I promise you that they are pretty close to what you can get on River Street in Savannah! In other words they are fabulousa!!
So here is what it takes for you to be the best candymaker ever. No need for a thermometer or worry if it is raining. Enjoy every melt in your mouth bite! Here ya go!
2 cups of Toasted pecans
1 stick of butter in saucepan
Add 2/3 cup of heavy cream
Add 2 cups of brown sugar
Brown sugar, cream and butter
Just warming up!
Bring to a boil
Boil for 1 minute
Stir in 2 cups of powdered sugar
Stir in 2 cups of pecans and 2 t. vanilla
Drop on wax paper
Vickie B.’s Louisiana Pralines
- 1/2 cup real butter
- 2 c. brown sugar
- 2/3 c. heavy cream
- 2 c. powdered sugar
- 2 t. vanilla
- 2 c. chopped, toasted pecans ( 200 Degrees for 15 min.)
Bring butter, brown sugar and cream to a boil, stir often. Boil for 1 minute. Remove and add vanilla, powdered sugar and pecans. Drop on wax paper and cool.
Thank you Vickie for the great recipe. Because of you I am a hit in Macon with this candy!!!
The Teacher Cooks