Chocolate-Covered Praline Chews Recipe

Chocolate-Covered Praline Chews Recipe
Chocolate-Covered Praline Chews Recipe photo by Taste of Home
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Chocolate-Covered Praline Chews Recipe

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The contrasting milk chocolate and white candy coating make these chewy treats eye-catching...and they taste as good as they look.
MAKES:
36 servings
TOTAL TIME:
Prep: 40 min. Cook: 45 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 40 min. Cook: 45 min. + chilling

Ingredients

  • 1 cup sugar
  • 1 cup light corn syrup
  • Dash salt
  • 1/4 cup butter, cubed
  • 2 teaspoons milk
  • 2 cups pecan halves
  • 1/2 teaspoon vanilla extract
  • 6 ounces white candy coating, coarsely chopped
  • 6 ounces milk chocolate candy coating, coarsely chopped

Directions

In a large heavy saucepan, combine the sugar, corn syrup and salt. Bring to a boil over medium heat; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. Gradually stir in the butter, milk and pecans. Continue cooking until temperature returns to 245°. Remove from the heat; stir in vanilla. Immediately drop by tablespoonfuls onto greased baking sheets. Cool.
In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip candies halfway into coating and allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate for 15 minutes or until set.
In a microwave, melt milk chocolate coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip other half of each candy and allow excess to drip off. Return to baking sheets; refrigerate until set. Yield: about 3 dozen.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Chocolate-Covered Praline Chews in Country Woman Christmas Annual 2007, p70

  • 1 cup sugar
  • 1 cup light corn syrup
  • Dash salt
  • 1/4 cup butter, cubed
  • 2 teaspoons milk
  • 2 cups pecan halves
  • 1/2 teaspoon vanilla extract
  • 6 ounces white candy coating, coarsely chopped
  • 6 ounces milk chocolate candy coating, coarsely chopped
  1. In a large heavy saucepan, combine the sugar, corn syrup and salt. Bring to a boil over medium heat; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. Gradually stir in the butter, milk and pecans. Continue cooking until temperature returns to 245°. Remove from the heat; stir in vanilla. Immediately drop by tablespoonfuls onto greased baking sheets. Cool.
  2. In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  3. Dip candies halfway into coating and allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate for 15 minutes or until set.
  4. In a microwave, melt milk chocolate coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  5. Dip other half of each candy and allow excess to drip off. Return to baking sheets; refrigerate until set. Yield: about 3 dozen.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Chocolate-Covered Praline Chews in Country Woman Christmas Annual 2007, p70

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