White Chocolate Pralines Food

HERSHEY'S CHOCOLATE PRALINES

Steps:

• Line 2 cookie sheets with wax paper.
• In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
• Cook over medium heat,stirring constantly until mixture boils.
• Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
• Remove from heat.
• Add butter and vanilla.
• DO NOT STIR.
• Cool at room temperature to 160 degrees.
• Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
• Quickly drop by teaspoonfuls onto cookie sheet.
• Cool.
• Store covered.

WHITE CHOCOLATE PECAN SHEETS

Steps:

• Line a cookie sheet with aluminum foil. In a double boiler melt the chocolate with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
• Remove the top part of the double boiler and stir the nuts into the melted chocolate . Pour the chocolate mixture out onto the prepared cookie sheet. Spread randomly to the desired thickness. Refrigerate 20-30 minutes, or until set.
• Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces . Store in an airtight container or in the refrigerator. Prep time includes refrigeration time.

WHITE CHOCOLATE PRALINES

Steps:

• Combine all ingredients. Cook low, stirring constantly until sugar and butter melts.
• Bring to a boil and increase heat to medium. At the boiling point, discontinue stirring or the pralines will become grainy. Continue to cook 3 minutes or until thermometer reaches 230 degrees.
• Remove from heat and beat with a wooden spoon until mixture begins to thicken. This may take up to 5 minutes.
• Working rapidly, drop by spoonfuls onto wax paper coated with cooking spray.