Ingredients for Hershey's Chocolate Pralines
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How to Make Hershey's Chocolate Pralines
- Line two baking sheets with parchment paper.
- In a heavy-bottomed 3-quart saucepan, combine 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup unsweetened cocoa powder, and 1/2 cup heavy cream.
- Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil. Use a candy thermometer.
- Reduce heat to low and continue cooking, stirring occasionally, until the mixture reaches 234°F (112°C) on a candy thermometer. This is the soft-ball stage.
- Remove the saucepan from the heat.
- Stir in 1/2 cup (1 stick) unsalted butter and 1 teaspoon vanilla extract. Do not overmix.
- Let the mixture cool to 160°F (71°C), stirring occasionally to prevent scorching. This cooling process is crucial for proper setting.
- Stir in 1 cup pecan halves using a wooden spoon or spatula. Beat until the mixture begins to thicken and becomes glossy. Do not overmix.
- Quickly drop rounded teaspoonfuls of the praline mixture onto the prepared baking sheets.
- Let the pralines cool completely at room temperature.
- Once cooled, store the pralines in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
835g
Fat
143g
Carbs
75g
