Pralines from Jubilee: Recipes from Two Centuries of African-American Cooking (page 298) by Toni Tipton-Martin

  • molasses
  • brown sugar
  • Show all ingredients...

  • EYB Comments

    Can substitute milk for heavy whipping cream, and dark corn syrup for molasses.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute milk for heavy whipping cream, and dark corn syrup for molasses.

  • hirsheys on March 27, 2021

    As usual for this book, the recipe is easy to follow, despite being candy (which can be tricky). My timing was pretty much on point (5 mins for 240) and I was able to dollop them out. The full recipe is supposed to make 24 candies - I made a half recipe, but still ended up with about 18. I find these strangely addictive - a pleasant crumbly/chewy texture combined with a yummy taste. I find them a bit more molasses forward than I’d like, since I love the pure taste of pecans and butter, though, so next time I’d probably use dark or even light corn syrup instead of the molasses. Still, I will keep this recipe for the future.

  • Foodycat on August 21, 2020

    The closest I have been to a praline is an episode of A Different World, so I really wasn't sure what to expect - I think I imagined a crisp butter toffee with nuts in it. The description in the headnote is "chewy" - but that doesn't really capture what I ended up with either. Mine's much closer to fudge - after beating it was too thick to dollop out spoonfuls so I just poured it into a paper-lined tin and cut it into 48 small squares when it cooled. Mine reached soft-ball stage at 3 minutes (the recipe says about 5) so that's something to watch out for. Very good flavour.

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