JAMAICAN GINGER PRALINES
Make and share this Jamaican Ginger Pralines recipe from Food.com.
Provided by gailanng
Categories Candy
Time 35m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Have ready a wooden spoon, candy thermometer, pastry brush and cup of hot water to brush down sugar crystals from the sides of the pan. Also, have handy 2 tablespoons to use for dipping and dropping the candy.
- Line 3 baking sheets with parchment paper or foil, butter generously; set aside. (Don't use wax paper; the candy will stick to it.).
- Combine in a heavy 3-quart saucepan the sugar, baking soda, buttermilk, corn syrup, ginger, butter, rum or vanilla extract. Place the pan on medium-high heat and bring the syrup to a boil, stirring until the sugar is completely dissolved, for 6 to 8 minutes.
- Then, cover the pan and boil the syrup without stirring for 3 minutes. (Stirring will make the mixture grainy.) Remove the cover. Dip the pastry brush into the water and brush down the sides of the pan. Attach the candy thermometer to the inside of the pot.
- Cook the syrup without stirring until it reaches 225 degrees, frequently brushing down the pan with the damp brush.
- Quickly scatter the pecans or walnuts over the syrup and continue cooking until the syrup reaches 236 degrees or the soft ball stage and is deep amber in color. Watch carefully, because the candy cooks quickly at this point and can burn.
- Remove the thermometer. Add the rum or vanilla extract and butter and swirl the pan until combined. Then move quickly to the work area.
- Using the 2 tablespoons and, working quickly, scoop the candy with 1 tablespoon and use the second spoon to push the candy onto the baking sheet, dropping the candies about 2 inches apart.
- Allow the pralines to cool and let stand until firm and crunchy and the consistency of hard fudge, at least an hour or longer.
- The pralines can be stored in airtight containers for a week or so.
Nutrition Facts : Calories 1574, Fat 71.5, SaturatedFat 13.1, Cholesterol 35.4, Sodium 461, Carbohydrate 235.3, Fiber 8.1, Sugar 214.7, Protein 11.8
JAMAICAN GINGER SPONGE PUDDING
Enjoy this decadent, sticky ginger sponge as an alternative to Christmas pudding. Top with a luscious rum caramel and serve with a dollop of cream to make it extra special
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 3h25m
Number Of Ingredients 18
Steps:
- Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base.
- Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger, allspice, cinnamon and ½ tsp fine salt and stir everything together. Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed. Mix in the stem ginger, eggs, treacle, sugar and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cook's string. Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it doesn't boil dry.
- Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the rum sauce and serve with thick cream or vanilla ice cream, if you like.
Nutrition Facts : Calories 618 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
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