Maple Pralines
I first made these as a teenager using the 1940 edition of the prudence penny cookbook published by the san francisco examiner. I loved them then, and still do now! A pretty easy way to ease into candymaking. Cooking time is cooling time.
Steps
Boil the sugar , milk , and syrup to the soft ball stage.
Remove from heat and allow the mixture to cool.
When it is lukewarm , beat until it is smooth and creamy.
Stir in broken nutmeats.
Drop by spoonfuls onto buttered parchment or wax paper , making mounds.
Press a half walnut or pecan on top for decoration if desired.
Allow to finish cooling , then enjoy !.
Ingredients
sugar, milk, maple syrup, pecans