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Chocolate Pecan Pralines




  1. Combine sugars, cream and salt in a large saucepan. Cook over medium heat, stirring constantly, to 228 degrees F on a candy thermometer.
  2. Remove from heat and add the chocolate, broken into small pieces, the butter and pecans. Return to heat; stirring constantly, cook to soft-ball stage, (234 degrees F). Remove from heat, flavor with vanilla extract, and cool 5 minutes.
  3. Beat 10 to 15 seconds, or until slightly thickened. Quickly drop candy by large spoonsful onto greased plates (or wax paper). If mixture becomes too thick to drop, stir in a tablespoonful of hot water.

Yield: about 2 dozen

Source: 1934 Hershey's Cookbook


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