Sunday, May 23, 2010
Sweet Melissa Sundays: Butterscotch Pralines
Candy. We need to talk.
Our relationship is complicated. For years, I've admired you from afar. I've indulged in your goodness from time to time and have rarely been disappointed. Most times you bring a smile to face. But this new personal relationship we are developing is not what I expected. I admit before we got know each other, I had taken you for granted really. You are much more complex than I realized.
I'd like think you are the source of complication in our relationship. I'm really trying here. I am playing by the rules...taking each step thoughtfully and with care. And for a bit, it seems like we are getting along splendidly. But without warning everything changes. And you have no mercy. I apologize for the harsh words. Really I do. I'm trying to be mature...but a little swearing here and there may have slipped out. I can't help myself. You are frustrating.
Why do you have to be so tempting? It makes it difficult to turn my back on you. You know my weakness and you so subtly lure me back in. You whisper sweet tid bits in my ear and I sigh and I know that I am not ready to part ways with you.
So, I will give you and me another chance. I promise to exercise patience (and will try to keep the swearing to a minimum). But you have to do your part too. You need to bring some patience and flexibility to the table. Ya. If we both put in the effort, I think we can make this work.
So, as you may be sensing after my very serious talk with candy, that things maybe didn't go so well this week. After difficulties with the truffles a couple of weeks ago, I was so hoping for a better result on the pralines. At least the pralines were salvageable (unlike my first batch of truffles). But they were beyond frustrating and the outcome, disappointing. I am not sure what went wrong, but the mixture got firm almost immediately after the butterscotch chips melted in. Melissa Murphy recommends slowly reheating if the the candy is too firm. I tried this, but it never really worked. I was barely able to get the pecans incorporated in time. And I was racing against the clock to get as many pralines on the parchment as possible. I would say I managed to get 2/3 of the mixture doled out in messy thick praline lumps. And yes, there was some swearing. My husband can attest! But on a positive note, the pralines tasted pretty good. I can see why these would be a great ice cream topping. They were firm to the touch yet have a soft give when you bite into them. These are immensely sweet and practically melt in your mouth.
These challenges are what being a part of the Sweet Melissa Sundays baking group is all about. Trying new things and taking the good with the bad. So I will chalk this one up to a learning experience. With my new trusty candy thermometer in hand, I look forward to tackling the next candy recipe (with minimal swearing).
You'll find the recipe on the Cookin Chemist site. Thanks for selecting this recipe Tess! It was certainly a learning experience for me. See what other SMS bakers did here.