Doreen Recipe Reviews (Pg. 1) - (12922868)

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Reviewed: Feb. 21, 2012
These pralines are excellent. I use exactly the same recipe which I got when attending a cooking class 20 years ago at the New Orleans School of Cooking on Decatur Street in New Orleans. The instructions in my recipe are to cook mixture to soft ball stage then remove from heat and stir until mixture starts to thicken and become cloudy. Immediately start to drop candy by spoonfuls onto large piece of parchment paper working quickly before the candy sets. Allow to cool before removing from paper.
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