Praline Won't Get Hard
by Bob C
What to do when your praline won't get hard?
I've attempted to make praline pecans and the praline won't get hard.
I toasted the pecans as suggested. I boiled the praline ingredients and mixed them together.
Then, I quickly poured the mixture onto wax paper and smoothed into a single layer.
The praline is still sticky and won't get hard. What can I do?
A lot of people make pecan pralines without using a thermometer, which is fine once you get the hang of it and learn how the mixture changes in color and texture as it gets hotter.
However, most people will have better luck if they use a candy thermometer, at least for the first few times, so that they get the temperature right.
The temperature is usually "key" when getting the desired consistency or "hardness" in candy making.
Of course, you also ought to check your candy thermometer to be sure it is accurate. If the candy doesn't reach the right temperature, it won't set properly.
Humidity and altitude also affect the final results. Is that an issue where you live? You'll need to adjust the temperature accordingly.
It's hard to give you an exact answer on why your particular batch of praline won't get hard without knowing more details, but those are the most common reasons for the problem you are experiencing.
I've never tried re-heating a batch of praline candy before to see if I could get them to harden, but some of our other visitors have said that they have done so with a bit of success (on other pages of the site).
It's worth a try, I suppose, but just be careful not to burn the praline mixture in the process.
I suppose if worse comes to worse, you could always just chop up the mixture and use it as a topping for cakes or ice cream. The taste is usually still delish, even if the candy pralines aren't as firm as you would like.
Hope you can rescue your candy!
~Angie from Chocolate Candy Mall