Chocolate-Covered Praline Chews Recipe

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

Chocolate-Covered Praline Chews Recipe

Be the first to add a review
Publisher Photo
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
  • 6 ounces milk chocolate candy coating

Directions

In a 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-safe bowl, melt white candy coating. 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. Melt milk chocolate coating; 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
  • 6 ounces milk chocolate candy coating
  1. In a 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°.
  2. Remove from the heat; stir in vanilla. Immediately drop by tablespoonfuls onto greased baking sheets. Cool.
  3. In a microwave-safe bowl, melt white candy coating. 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. Melt milk chocolate coating; 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate-Covered Praline Chews

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review