Ingredients for Praline Cake Filling
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/2 cup evaporated milk, plus more as needed
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 2 cups powdered sugar
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How to Make Praline Cake Filling
- Melt 1/2 cup (1 stick) unsalted butter in a heavy-bottomed saucepan over medium heat.
- Add 1 cup packed light brown sugar and 1/4 teaspoon salt. Bring to a boil, stirring constantly.
- Boil for exactly 2 minutes, stirring continuously to prevent burning.
- Remove from heat and slowly whisk in 1/2 cup evaporated milk. Whisk until smooth.
- Return the saucepan to medium heat and bring the mixture back to a boil.
- Boil, stirring constantly, until the mixture reaches 232°F (111°C) on a candy thermometer. This indicates the perfect praline stage.
- Remove from heat and let cool slightly, stirring occasionally, until lukewarm (approximately 10-15 minutes).
- Add 2 cups powdered sugar, 1 teaspoon vanilla extract, and 1/2 cup chopped pecans.
- Beat with a hand mixer or whisk until the mixture is completely smooth and creamy.
- If the mixture is too thick after cooling, add evaporated milk 1 tablespoon at a time until you reach a consistency that drips slowly off a spoon. This ensures easy spreading without tearing your cake layers.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
2214g
Fat
722g
Carbs
204g
