I almost gave up on this recipe because 1) I changed the heavy cream to fat free half and half, 2) I used canola butter spread instead of margarine, and 3) I have a really cheap microwave that apparently has low wattage. My result was a runny basically caramel sauce. I used the time as directed, stirred for three minute intervals (I lost track of how many times I waited 30 seconds). I reheated the mixture to see if some of the liquid would evaporate, and it helped. I thought I had the right consistency (it was not as runny), but it did not set and stuck to the buttered wax paper. However, I was determined to make this work, so I came back to it after a couple hours, scraped off the unset piles of sauce and pecans, and threw it back in the microwave for another 3:30 minutes. It was really bubbly when it came out, and the bubbles did not dissipate until I stirred it. I knew something had changed because as I kept stirring, the mixture became stickier and I was not able to scrap the sides of the mixing bowl as easily. Suddenly, after 4 minutes of stirring, the consistency was semi-hard, but pliable, and that is when I realized that I had a batch of pralines! I believe the key to my dilemma was the wattage on the microwave and basic patience. Keep trying if it does not work, it might be that you need to microwave it for much longer than 9 minutes, and you can always put it back in the microwave until it is right!
Was this review helpful?
7 users found this review helpful
I almost gave up on this recipe because 1) I changed the heavy cream to fat free half and...