---------- Recipe via Meal-Master (tm) v8.05
  
       Title: PRALINES AND VARIATIONS
  Categories: Candies, La_times
       Yield: 3 Dozen
  
            WALDINE VAN GEFFEN VGHC42A
   1 1/2 c  Granulated sugar
     3/4 c  Light-brown sugar; pack
     1/2 c  Milk
       1 ts Vanilla extract
       6 tb Butter
   1 1/2 c  Pecans; chop
  
   Combine sugars, milk, vanilla extract and butter in saucepan. Bring to boil
   over high heat. Add pecans. Continue to boil until mixture reaches
   soft-ball stage of 238 to 240~, stirring constantly. Test for soft-ball
   stage by dropping a spoonful into cup of cold water. If it clings together
   in ball, it is ready. Remove from heat. Stir until mixture thickens,
   becomes creamy and cloudy and pecans stay suspended in mixture. Spoon out
   onto buttered wax paper, foil or parchment paper. When using wax paper, be
   sure to buffer with newspaper underneath, as hot wax will transfer to
   whatever is beneath. VARIATIONS-CHOCOLATE PRALINES- Just before praline
   mixture reaches softball stage, remove from heat and add 1/2 c semisweet
   chocolate chips. Stir until mixed well. Spoon out onto paper or foil.
   Chocolate will help thicken mixture. PEANUT BUTTER PRALINES- Just before
   praline mixture reaches soft-ball stage, remove from heat and add 1/3 cup
   peanut butter. Stir until mixed well. Spoon out onto paper or foil. Peanut
   butter will help thicken mixture. CHOCOLATE-PEANUT BUTTER PRALINES-
   Chocolate-Peanut Butter Pralines: Just before praline mixture reaches
   soft-ball stage, remove from heat and add 1/4 cup semisweet chocolate chips
   and 1/6 cup peanut butter. Stir until mixed well. Spoon out onto paper or
   foil. Chocolate and peanut butter will help thicken mixture. Source: Dale
   Curry.
  
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