Yankee Pralines

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Preparation info

  • Difficulty

    Medium

  • Yield:

    45

    Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Maple syrup 500 g 8 oz 17%
Sugar 350 g 12 oz 25%
Heavy cream 180 g 6 oz 13%
Milk 100 g 4 oz 9%
Butter 90 g 3 oz 6%
Walnuts, toasted, chopped 250 g 9 oz 19%
Dried cranberries, coarsely chopped 150 g 5 oz 11%
Salt 1 tsp 1 tsp < 1%
Vanilla extract 5 g 0.25 oz < 1%
Batch Size 1625 g 47.25 oz 100%

Method

  1. Combine the maple syrup, sugar, cream, milk, and butter in a saucepan and cook to 110°C/230°F while stirring constantly.
  2. Add the walnuts, cranberries, and salt, and continue to cook, stirring constantly, to 114°C/237°F.
  3. Remove from the heat and add the vanilla extract. Allow to cool, undisturbed, to 100°C/212°F.
  4. Using a wooden spoon, stir vigorously until the mixture begins to look creamy, about 45 seconds.
  5. Using a no. 50 scoop, deposit the pralines on parchment paper. (If the mixture crystallizes too much in the pan, becoming too thick, warm briefly on direct heat while stirring to restore proper viscosity.)
  6. Use as soon as possible after making. Pralines lose quality quickly in storage.