I recently tried to make some creamy pralines from an Emeril Lagasse recipe and they came out like chunks of crystallized brown sugar. The recipe has sugar, brown sugar, a couple tbsp of butter, some sweetened evap. milk, and a touch of salt in it. The sugars never seemed to melt at all. Even up at 238F, the mixture was still grainy.
On doing some research on here, I found that you shouldn't stir the mixture much after it comes to a boil. I kept stirring cause the sugars wouldn't go into solution. Do you guys think my technique was bad or is it the recipe? Why wasn't the mixture creamy even after getting so hot? Frustrating...
Drew
On doing some research on here, I found that you shouldn't stir the mixture much after it comes to a boil. I kept stirring cause the sugars wouldn't go into solution. Do you guys think my technique was bad or is it the recipe? Why wasn't the mixture creamy even after getting so hot? Frustrating...
Drew