Vicksburg Ida Blackwell Pralines
Creamy, buttery pecan pralines in the River Road candy tradition, sold from Vicksburg and Natchez riverfront candy shops for generations.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Heavy saucepan
- •Candy thermometer
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 12
- carbs
- 26
- protein
- 2
- calories
- 210
Instructions
- 1
Put the brown sugar, granulated sugar, evaporated milk, and butter into a heavy saucepan.
- 2
Cook over medium heat on the stovetop while stirring. Heat until a candy thermometer reads 235-240°F.
- 3
Take the pan off the heat. Stir in the pecans and vanilla extract.
- 4
Beat the mixture with a wooden spoon. Stop when it starts to thicken and loses its shiny look.
- 5
Quickly drop spoonfuls of the candy onto parchment paper before it hardens.
- 6
Let the pralines cool completely and harden at room temperature.
- 7
Store the candies in an airtight container once they are fully set.
Chef's tips
Use a candy thermometer to check the temperature accurately. Work quickly when spooning out the candy because it hardens fast.
Storage
Store in an airtight container at room temperature up to 2 weeks.
Reheating
Not applicable; served at room temperature.
Common mistakes to avoid
- •Not heating the mixture to 235-240°F, leaving the pralines too soft to set
- •Beating the mixture for too long after cooking, which makes it sugary and grainy
Serving suggestions
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