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Praline Candy Dreams

Praline Candy Dreams
YIELDS
6 servings
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Ingredients

Praline Candies

¾
cup sugar
¾
cup light brown sugar, packed
½
cup whipping cream or evaporated milk
2
Tbsp unsalted butter
1 ½
cup pecan pieces, lightly toasted

Banana Cream

1
cup whipping cream
2
Tbsp sugar
1
Tbsp rum
2
bananas, sliced

Praline Candy Dreams with Ice

2
oz unsweetened chocolate, chopped
cup evaporated milk
¾
cup sugar
2
Tbsp unsalted butter
2
Tbsp light corn syrup
1 ½
tsp vanilla
tsp salt
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Directions

Step 1

For praline candies, sift white sugar to remove any lumps and rub brown sugar to be sure it is lump-free (this will help the candy cook evenly).

Step 2

Combine sugar, brown sugar, cream and butter in a heavy-bottomed saucepot and bring to a boil over medium heat. Continue boiling sugars, brushing down the sides of the pot with water often, until they reach 236 °F. Remove from heat and let cool without stirring until 220 °F, about 5 minutes. With a wooden spoon stir praline gently for 2 minutes, until it is shiny and thickens just slightly. Stir in pecans and pour into a greased 8-inch square pan. Another method is to drop spoonfuls of candy onto a greased parchment-lined baking sheet, but it is recommended to set pot in a bowl of hot water to maintain the temperature (the candy sets up quickly, so work fast). Break or cut into pieces to serve.

Step 3

For banana cream, whip cream to soft peaks and stir in sugar and rum. Spoon half the cream into 6 serving dishes and top with a few slices of banana. Crumble praline candies over fruit. Top with remaining cream, banana and praline and serve immediately.

Step 4

Finely chop chocolate. In a small heavy saucepan heat evaporated milk and sugar over moderate heat, stirring, until sugar is dissolved.

Step 5

Add chocolate, butter, and corn syrup to milk mixture and continue to cook, stirring constantly, just until smooth. Bring mixture to a boil over moderate heat, stirring occasionally, and gently boil 8 minutes.

Step 6

Remove pan from heat and stir in vanilla and salt. Fudge sauce keeps, covered and chilled, 3 weeks. Reheat fudge sauce, uncovered, in microwave on medium heat for 40 seconds, stirring occasionally.

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