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Mississippi Pralines

Mississippi Pralines


2-1/2 pounds sugar
12 ounces water
4 tablespoons butter
1/2 cup corn syrup
2 heaping tablespoons marshmallow cream
vanilla extract (or maple flavoring)
4 cups pecan pieces


1. Combine sugar, water, and butter. Cook on low heat to 238’F on a candy thermometer. Once it begins to boil, do not stir. Remove from heat.

2. Add marshmallow cream and beat with a mixer until mixture begins to harden around the edges of the pot. Then reheat slowly, adding flavoring and pecans.

3. Pour mixture on wax paper in 2-inch round patties. Yields 4 dozen.

Recipe source: From the Smithsonian Folklife Cookbook, 1991, Kathrine S Kirlin & Thomas M Kirlin


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