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Chocolate Pralines, Mexican Style
Chocolate Pralines, Mexican Style
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Indulgent Mexican restaurant-style creamy chocolate pecan pralines with a delightful texture from melted marshmallows and loads of pecans.
Ingredients:
  • 1.5 cups white sugar
  • 0.5 cup packed light brown sugar
  • 0.5 cup evaporated whole milk
  • 3 tablespoons light corn syrup
  • 1 tablespoon unsweetened cocoa powder
  • 4 large marshmallows
  • 0.5 teaspoon vanilla extract
  • 2 teaspoons butter
  • 2 cups chopped pecans
Instructions:
  • Prepare a baking sheet by lining it with parchment paper.
  • In a saucepan, combine white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder. Bring to a full rolling boil over medium heat. Reduce heat to medium low and stir constantly until the syrup reaches 220°F (104°C) on a candy thermometer. Test by dropping a small amount into cold water - it should form a soft ball that flattens on a flat surface.
  • Take the pan off the heat, and mix in marshmallows, vanilla extract, butter, and pecans. Stir by hand until the candy is smooth and starts to set slightly at the edges of the pan, for about 10 minutes.
  • Spoon the warm candy onto the parchment paper, leaving space for the pralines to gently expand. Let the candy cool completely before serving.

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