Chocolate Pralines, Mexican Style

Chocolate Pralines, Mexican Style

5
mintconditionherbfarm 6

"These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!"
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Ingredients

1 h 40 m servings 100 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Line a baking sheet with parchment paper.
  2. Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
  3. Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
  4. Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

Footnotes

  • Cook's Note:
  • The original recipe, which came from my mother, did not contain cocoa and makes a GREAT praline. If you want the more traditional Mexican pralines, simply leave out the cocoa!

Reviews

5

i thought itr was good

Wanted to make pralines for my mother-in-law. Have been trying a lot of praline recipes, this was the 3rd try--home run! My husband doesn't like pralines but thought these were great. It helps t...

I took this to work for a Mexican theme luncheon and everyone loved it! I have requests for it frequently and everyone wants the recipe! Made it as written. Thanks!

So yummy, fast and easy! i added 1 teaspoon cinnamon (everything sweet is better with cinn). takes 20 mins to make + 10 min to set up = ready to eat in 30 mins! Ingredients are basic staple item...

I added just a pinch of chipotle chili pepper along with the initial ingredients and once placed on parchment paper, dusted with a pinch of coarse sea salt.... both of those combined gave it jus...