In the state of the southern region of the United States of America called Louisiana where there is a famous dessert Pecan is the main ingredient. This is called chocolate. There is a candy made of pecans and sugar syrup. Before, many people liked it very tasty nut and food cooked with it. It includes burritos, pastries and cereal.
We can truly say that pecans very useful in many ways. The most obvious delicious dessert made with pecans, chocolate sweets. InIn fact, this is a good gift for your loved ones. Although people realize you are in speaking of desserts there is nothing wrong with taking some of it occasionally. Just do not like eating some chocolates on the weekends, birthdays or holidays really bad. Therefore, it is gone is good chocolate to the ingredients of the recipe and try it right Louisiana.
However, there are things that you love sweets, you should consider before they delicious. Follow these and you willcertainly get the perfect chocolate candy flavor.
• To taste creamier, better and faster to boil, you can cook with butter, sugar and milk.
• For recipes without butter only cook it for about 210 degrees. It is important to ensure that you make it to the right temperature.
• Do not let it go over the soft ball stage. When you reach it the hard sphere or "thread" do stage, it will not crystallize and be soft.
• Prepare all ingredients before. GetPecans and vanilla ready.
• Make sure have, laid out a lot of wax paper. The spoon should be ready, too.
• Spoon the chocolate on the wax paper that has been placed on a baking sheet or large cutting board, because the heat from the candy melts the wax paper and you have to clean the wax off the kitchen counter.
• Lastly, make sure to protect you to your table or counter for them could ruin it.
Ingredients
1 to 1 / 2 cups sugar
3 / 4 cup brown sugar,packed
1 / 2 cup + 2 T. half and half cream
1 / 2 stick butter
A half cups pecans
1 teaspoon vanilla
Directions:
1) All ingredients except pecans and vanilla in a heavy saucepan. Make sure mixture is thick.
2) Stir it up to a boil, then cook over a low heat. Stir occasionally, spoon mixture on sides of pan to melt any sugar that is not melted.
3) cook until the mixture reaches 239 degrees with a candy thermometer. If youhave no candy thermometer, bring it to the soft ball stage.
4) take off the heat. Stir in the vanilla and the pecans. to thicken while stirring, until mixture starts and is creamy and cloudy. Place a spoonful of chocolate to harden on wax paper.
5) As a rule, by the time the mixture turbid and signals that it is time to drop the wax paper, it starts hardening too fast to drop correctly. You should then stir in about 1 - 2 tablespoons hot water to dilute the mixture. Do not add too much - just enough to make the spoon and drop into a "puddle". You do not want them to look like pieces of rock.
6) When heated to the right temperature, it will not take a minute to harden by stirring. If you do not cook long enough, they remain "sticky" and never fixed. It should be firm but creamy. If you do not eat them all on the first day then wrap them individually and store them in an airtight container.
This is solely to chocolate> Recipe of Louisiana, which would make them adults and children you love when you share them with. It has since the 17th Century started and passed on from generation to generation, but still tasty and demand. This is such an all time favorite desserts.
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