I have been making Pralines for decades, but I learned something new that makes them even better. The Pralines I made with buttermilk this week was fantastic. They were also more creamy and had a delicious tangy taste. Because my Praline post is the most popular post on my blog during the holidays, I could not wait to let you know about my buttermilk experience.
TIMING IS EVERYTHING!
TIP: Candy Thermometer
I like my Pralines to reach 236 to 237 degrees F on a candy thermometer. Make sure your candy thermometer is not touching the bottom nor the sides of your pot. Hold it for a second to test the center of the candy. If you go all the way up to 240 degrees F, you will have to work extremely fast before the candy get too hard, and it will not be as creamy.