How To Revive A Batch Of Praline?

by Brandi

A Nice Batch of Praline Candy

Does anyone know how to revive a batch of praline candy?

I made a batch of Praline Candy. I followed directions to the T.

The recipe said to boil ingredients to a softball form @ 235*F. I did, and now the candy will not run, but will not harden either.

Is there anything I can do to get the mixture to the correct consistency after boiling it already.

Hi Brandi,

I'm not sure about rescuing praline candy myself as I don't have a lot of experience making pralines (only one time!), but we have some keen praline makers that visit this site, so I'm hoping one of them will be able to offer you some solid advice based on their own experience.

Let's see what they have to say. Guys and gals, help me out here!

Blessings,
Angie

Comments for How To Revive A Batch Of Praline?

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Dec 23, 2021

Saving pralines NEW
by: Texas girl

It seems I always want to make pralines when it's humid. Or meringue. My pralines were given the opportunity to set for 24 hours. I finally came to this website, read the comments and scraped them off the parchment paper. I melted them, added the two tablespoons of half and half and a tablespoon of buttermillk. Boiled again, stirred until thick and used a smaller dipper to drop each on the new paper. They have set in about a half-hour and they are gorgeous. No change in taste!

Oct 15, 2021

Tastier pralines
by: Pecan Do It

I make some my pralines with condensed milk. They aren’t so brittle and chalky. If you stop at 135, which evens out at around 138, it’s makes shiny and I think they taste better. I use emerald recipe for creamy pralines.

Oct 07, 2021

I rescued $13 worth of pecans NEW
by: MamamPapa

I turned my beautiful pralines out on parchment paper after stirring and boiling to 240 degrees on thermometer removing from heat
and stirring until it lost its gloss . One hour later they were still syrupy. I scraped it all back into pot., syrup and pecans. Slowly heating and stirring constantly instead of candy thermometer I had two cups of ice in water set aside. When syrup was hot again I put a spoonful into the ice water. I could barely gather it up into a blob. Heated 3-4 minutes longer, a spoonful of syrup in the ice water was firm and formed into a firm ball or blob. So the medium to firm ball ice water test is the trick to success. Then remove from heat, stirring, and the shine will start to disappear from the syrup. Quickly spoon out onto parchment paper. Mine firmed up in one minute. They will be grandaughter wedding pralines.

Aug 02, 2021

Curdled Pralines NEW
by: Cindy

My praline mixture curdled. Can it be fixed.

May 30, 2021

To Set or Not to Set NEW
by: Wayne

I'm usually right on the money when it comes to praline making...with or without a candy thermometer. Making several batches for a party I was invited to, I was in a hurry on the last batch. The thermometer said 'yes' at 240º but my sixth sense said 'no'. Long story short, the didn't set. Following the combined advice of the entries here, I had a sense of what might work and what would not. I put a few tablespoons of half&half in the pot until it started bubbling and put all the pralines back on a low heat. When it started bubbling just a little bit, I turned up the heat to 'medium' and cooked until it 'looked right' and it 'felt right' THEN, when it looked like the added half&half had dissipated, I took the temperature and pulled them off around 250º. Portioned them out quickly on non-stick foil and they set in about half an hour....no crystallization, perfectly creamy and soft. I was surprised myself to tell you the truth. I had never had to 'save' pralines before and I've been making them for over 30 years. Maybe I got lucky, but if you find yourself in this predicament, try it out. You have to do it right away though....I don't think this would work next day. Good luck!

Feb 06, 2021

Pralines did not set NEW
by: Angel

I just wanted to thank everyone for the comments on how to fix the not setting properly. I put them back in the pan, added a out a tsp of milk and boiled for about 7 to 8 minutes. Stirring the whole time. I did notice it getting a little harder so I added a tbsp or so of water and it was perfect! I appreciate the help. Thanks

Jan 04, 2021

Thank you! NEW
by: Jc

I am so grateful for this website, I fixed my pralines and didn't have to trash them! I know what I did wrong so I won't make that mistake again (I didn't cook them long enough in the first place) After they didn't set at ALL in 2 hours I did the daunting task of scraping them off the wax paper and re-boiled them to the "softball" stage. About 1/2 way thru dipping them back out onto the paper I had to add a couple of drops of hot water to loosen it back up but it worked. They may not be the prettiest in town but dang they sure are good! Thanks a lot for the help :)

Dec 04, 2020

Rescued NEW
by: RJR

Thank you Erica, i put the sticky mess, (after a night in the fridge) back in the pot and heated slowly till liquid. beat with a wooden spoon for about 10 minutes and crystals started to form. they set almost too fast.

Nov 08, 2020

Revived my first batch. NEW
by: Erika

My pralines were soft and gooey after two hours so I put them back into the pot on low heat (2) and mixed for another thirty minutes are so. The dough got a lot stiffer and as soon as I saw some of the sugar crystalize I put them onto the wax paper and they hardened in around 30 minutes. :)

Jun 28, 2020

Couldn’t recover NEW
by: Becky

I made pralines for the umpteenth time but they were a total flop this time. They were gooey, completely stuck to the wax paper, were very dark. I microwaved them to get them to turn loose of the paper. Put them back in cast iron skillet, reheated and added a tsp. of half and half and pat of butter. Stirred them up and they turned into HARD, big lumps of dull, matte dog looking patties!! They were unrecognizable as a praline! Too much time and money in them so am going to use on top of ice cream, I guess. So disappointed!

Dec 23, 2019

Thank you! NEW
by: Lynn

I had a batch of Christmas pralines that didn't harden, so I followed directions here, cooked them just to boiling for three minutes and then beat them well. They are not pretty but my neighbors won't notice. Thank you all for your input!

Dec 18, 2019

Fixed! NEW
by: Ann

I had some pralines that wouldn’t "set". I scraped them off the wax paper back into the pan. I started at low heat to get the mixture hot again then started adding powdered sugar until I got the mixture fairly stiff then added a little more vanilla and a pat of butter. I then spooned onto wax paper and they were perfect.

Dec 03, 2019

HOW TO CORRECT FAILED PRALINE SET UP NEW
by: Connie

My pralines did not set up so I scrapped them off and boiled them for 5 minutes and they turned out PERFECT!!!!! I followed the other ladies advice. I boiled them - let them sit for 5 min, beat them for 1 minute and spooned them out and they are taking awhile, but are setting up great. Never would have thought this would have worked until I read the comment from one of the ladies. Tks a Mil

Apr 26, 2018

Funny praline questions NEW
by: Chef Joseph

Hi all,
Start over:(
It can be done but the outcome won’t be the same.
First of all it can’t be to sugary because it’s nothing but sugar.
250 is way too high. Remember residual heat.
235 and stir and take off of heat and big tablespoons on parchment. By the time you stir residual heat should put you at 236 which is perfect.
I go with 1 1/2 tablespoonfuls with a house tablespoon and it will settle into roundish shapes.
I’m from New Orleans and I sell pralines in California.
My email is [email protected] for any praline questions.

Feb 20, 2018

Pralines are too hard! I called them Pecan Crunch NEW
by: Peg

This was my second time making pralines. The second batch was too hard. I have an electric stove, I used a magnalite pot, watched, and only stirred when bubbling to high. I added the vanilla at the end, stirred until smooth, then added the pecans. It did harden, but too much. Now, I have praline crunch. What do I need to do the next time?

Jan 20, 2018

Dried out Pralines - How to Revive NEW
by: Lynne

Anyone have any ideas on reviving dried out pralines? I purchased them from a reputable company online, but they were dried out as soon as I rec'd. them.

Dec 13, 2017

Runny pralines NEW
by: Marti Moser-Seddon

Do not double your recipe. They'll come out runny every time. Speaking from experience. Been there done that.

Dec 04, 2017

Thankful for advice NEW
by: Praline Novice

Thank y'all for your helpfulness. I have made two batches of pralines this year, and each time they never set up properly. Just now, I tried cooking them longer, and it worked fine...in fact, I think I cooked them almost too long because they "dried up" and were more like pecan clusters instead of pralines. I cooked them for 5 minutes once they started boiling, took them off, added butter and vanilla, and put them back on for an additional 4 minutes, so I think maybe 8 minutes in total would have done it. I did take one out about 7 or 8 minutes just to see the consistency, and it looks shiny just like it should.

Jul 06, 2017

How to revive a batch that's too sugary NEW
by: Too Sweet

I would like to know what I can do if it came out to sugary

Apr 23, 2017

Praline got really hard NEW
by: Lily

I followed a praline to the T and when it cooled it got so hard like a rock. How can I rescue it.

Mar 01, 2017

Why didn't I ask sooner? NEW
by: Lisa

Why didn't I ask sooner? You people rock! Everyone around here is sick of ice cream with pralines on top. After a wonderful harvest of pecans this year I've been making huge pecan pralines for people. It's about a 50-50 shot if they're going to come out OK. I'm so happy!

Jan 10, 2017

it worked! NEW
by: olia marshal

I put my sugary, gooey pralines back in the pot, recooked the pralines and only dip out my pecans. They turned out perfect

Dec 23, 2016

You CAN revive pralines!!! YAY!! NEW
by: Susan

I just made a batch of pralines, and although I cooked them to 250, they were still runny.....(I had made a batch a couple of weeks ago, and they were perfect, so I was worried about what to do!) after reading all the great tips here, I scraped them off the wax paper, boiled them again for about 5 minutes, and they are PERFECT! They set up like magic!! Thank you so much for this website!!

Dec 21, 2016

runny praiines NEW
by: Sandy

Glad that I found this site today!! I doubled the ingredients for the pralines and felt sick when (even after following the recipe to the letter)they turned out really runny. It was horrible and sure didn't want to have to resort to the ice cream topping usage. So, I scraped them off the cookie sheet and put them back on the stove for another 5 minutes at 236 on the candy thermometer.
They turned out great and what a relief. I do think that high humidity and being at sea level plays a part in many recipes. It was worth a try!

Dec 18, 2016

There is hope, if you have the time.
by: April

I make pralines often. One thing for certain, is that pralines get harder the longer they sit out, this is why it is important to store them in an air tight container. Let them dry on the counter for a day or two. This should do the trick.

Nov 25, 2016

Grainy Pralines
by: Kate

I've read everyone's replies below and don't really see answers. If it came out too soft then it wasn't cooked long enough? Or it wasn't stirred long enough? What about if it came out really grainy?
My first batch 2 weeks ago came out great, then I made more today and they were grainy and not good at all. I've read some people say stirring too much while cooking will cause graininess, while others say that you stir the whole time. And then others don't really mention stirring except after you pull it off the heat. So, several years have past since the first entry. Is there an answer for grainy pralines? And is there a salvage for the botched batch?

Nov 03, 2016

to cook Pralines correctly:
by: PAT D.

to cook Pralines correctly:

When your batch reaches 234 degrees, let them stand for 5 minutes, then stir rapidly to thicken before dropping them onto foil. If they thicken too much, add a few drops of hot water.

If they don't set, you can reheat them.

Oct 29, 2016

Soft Pralines
by: Robin

I've had the same problem. One solution I don't think was mentioned was to scrape up all the gooey pralines into a jar and go out and buy some really good vanilla ice cream - then pour some the "homemade praline sauce" you made on top - delish!

Jun 10, 2016

Rocks
by:

My prailines came out like rocks:( Can I fix them. Please help!
Thank you!

Jun 03, 2015

sugary palines
by: susy clearwater

Thanks so much for the advice. I wiped my tears away and started agian.

Jan 25, 2015

microwave pralines
by: Lynda Bauldree

I made microwave pralines and they r runny, can I revive them?

Dec 13, 2014

Runny Pralines
by: DD

Thanks for the tip .. My runny pralines were perfect after scraping off wax paper and placing back in sauce pan. Used therometer and stirred and stirred. They thickened , they were a little darker but set well! OBTW they were delicious!!

Dec 01, 2014

Novice candy maker
by:

second time I made these and I undercooked again. Seeing that they did not set up correctly I returned the pot to cook longer. About six minutes for me and they hardened correctly afterwards. I think I need to invest in a candy thermometer.

Jul 31, 2014

Fixed my gooey pralines!
by: D-Man

I also undercooked my pralines, but I scooped it all off of my cookie sheet and back into the pot, and stirred it over a medium heat for an additional 10 minutes. It started thickening correctly as I was reheating it, and they hardened just as I wanted when I spread them over the sheet the second time. Thanks for the advice.

Jun 19, 2014

Revived pralines!!
by: Melissa

My pralines came out gooey after reaching 240 degrees. I read the comment above and I scraped the pralines off of the foil put them back in a small pot on the electric stove and brought the temp to 250 and removed and stirred and stirred until they were cloudy and somewhat thick and sure enough after spooning onto foil again they were heavenly!!!! Thank you so much for thge tip! P.S. my recipe was Bea's Louisiana pralines...very good!!

Dec 25, 2013

Gooey pralines
by:

Sprinkle very sparingly with a bit of sugar. Stick them in the oven at A low temp 170 until they lose some moisture an hour or so. If they do not harden after being baked and allowed to cool, roll them in powdered sugar and enjoy them that way.

Dec 23, 2013

saving pralines IS POSSIBLE!!!
by: Patti

I did recook my running pralines. After reading all the tips here, I scraped up the goo I had on my foil, put it all back in the pot, and recooked it. I let it boil up to 250F on my thermometer and let it boil without stirring for about 5 minutes. It thickened up on the heat, a lot more than it was the first round. I took it off the heat, and stirred it then instead of waiting. I started stirring it right away. The consistency was a lot thicker, a lot faster than the first go around. I started spooning them out onto new foil, and they setup within 5 minutes. AND they were AWESOME!!

Mar 03, 2013

Re-cooking pralines
by: Delinda

My pralines didn't set right,so I put them back in the pot and let it melt and come to a boil and cooked them for about 9 minutes more and they were done this time.The boil is not a rolling boil and I stirred them the whole time.You may not have to recook them as long as I did.I think when the mixture starts to get a little hard to stir,it is done.Good luck !

Feb 19, 2013

parlines
by: Angie

I made some pealines an it did not get hard can somebody tell me why

Feb 04, 2013

Fixing pralines?
by: Rachel

I've tried two different batches of pralines, and neither came out right. I think I overcooked the first batch and undercooked the second? The first batch is sugary and just tastes like brown sugar. The second batch is creamy and tastes right but are too soft (except for the last one that I spooned out, which did get lighter in color and harden properly).

Obviously, nuts aren't cheap, and I don't want to have to keep spending money on praline supplies, nor do I want to just throw out two batches. Is there any way to fix either or both batches?

Any help is greatly appreciated. Thanks!

Nov 04, 2012

Sugary, soft pralines
by: Debra

My pralines came out sugary to the point that when you bite into them, you can feel the sugar texture. They are soft too so I barely able to put them in sandwhich bags. They sat overnight, I have no supplies left and want to recook this batch, is it possible?

May 31, 2012

to reheat or not to reheat pralines
by: Candy Lady

You may reheat a batch but why beat a dead horse? He won't giddie-up! Small batches minimize loss in the end *but patience will make the batch set properly. As my mother in law says: baby stir until it gets hard for ya" that takes time. So give it another try and when you master it!!! You'll be glad you didn't give up

May 31, 2012

Fixing Soft Pralines
by: Gina

Can I recook pralines that are too soft?

Apr 29, 2012

Can You Fix Pralines?
by: James

How can I fix pecan pralines that did not set properly?

I made some pralines the other day. I may not have gotten the sugar hot enough and the butter we had I think was margarine not butter.

Can this be fixed if it was just due to the heat or did the margarine mess up the whole batch?

Nov 23, 2011

HELP IS ON THE WAY! - try this!
by: candy lady

Test this solution:

Make sure your kitchen is nice and cool - use a fan if necessary.

1/2 stick unsalted butter
1/2 cup of light brown sugar
1/4 cup of sweetened condensed milk

First melt butter, sugar, and milk together. Stir and don't let it heat too fast (about 10 minutes) until you see bubbles.

Increase the heat one level, add a dash of your vanilla or flavor in the beginning.

Right before you get to the last level add your nuts (increase heat only 1 setting #1 low #2 medium to #3 moderate heat) stirring all the while (not vigorously) when the candy gets hard to stir.

Get a foil sheet and cover with spray butter or just plain ol' butter and place spoon fulls on your sheet.

NOTE: A small pot is safer and easier to handle - considering the temperature of the candy. An oiled cast iron pot will allow the candy to cook without burning and render tremendous flavor!

Please report results, once you get the hang of it...just increase the measurements equally and you will be on your way!

OUR BEST TO YOU!

Nov 23, 2011

I have the same problem
by: karen

I use the recipe on the site. I have a gas stove and I cook in a magnalite pot.

Nov 21, 2011

By the way, I'm glad you asked this question!
by: Candy Lady

It is a good one!

Nov 21, 2011

HELP IS ON THE WAY! - first thing
by: Candy LADY

What is the recipe you are using? Second, what kind of pot? Third, is your stove gas or electric?

I need to know this before I tell you what it took me over 6 years to learn.

Nov 21, 2011

How To Salvage Pecan Praline Candy
by: Nancy

Is there anyway for me to salvage my pecan praline candy that did not set up as hard as it should have?

I must have not heated it long enough and they all turned out soft to the point that one needs a spatula to retrieve.

I must have not cooked the candy for long enough or hot enough because one must pick them up with a spatula.

I made so much and I was hoping that there was a way I could re-do them so I wouldn't have to cut my losses.

Please give me a solution to my problem.

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