MAPLE SYRUP HARD CANDIES RECIPES

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SOUTHERN PRALINES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Southern Pralines Recipe: How to Make It - Taste of Home image

This recipe is truly Southern, and it's been a family favorite for years. I've packed many a Christmas tin with this candy.

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield about 3-1/2 dozen.

Number Of Ingredients 7

3 cups packed brown sugar
1 cup heavy whipping cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1-1/2 cups chopped pecans
1/4 cup butter, cubed
1-1/4 teaspoons vanilla extract

Steps:

  • In a large heavy saucepan, combine brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally., Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage)., Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes. , Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 121 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 31mg sodium, CarbohydrateContent 17g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

PUMPKIN RUM CAKE RECIPE | REE DRUMMOND | FOOD NETWORK



Pumpkin Rum Cake Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 2 hours 30 minutes

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 20

Nonstick cooking spray, for the pan
3 cups all-purpose flour, plus more for the pan 
2 cups sugar 
1/4 teaspoon kosher salt 
1/2 cup buttermilk 
2 teaspoons baking soda 
2 teaspoons vanilla extract 
1/2 teaspoon maple extract 
2 large eggs 
2 sticks (1 cup) salted butter 
2 cups pumpkin puree 
2 teaspoons pumpkin pie spice, plus more for serving 
3/4 cup boiling water
2 sticks (1 cup) salted butter
1 cup sugar 
1 cup spiced rum 
1 teaspoon vanilla extract
Maple Whipped Cream, recipe follows, for serving
1 cup heavy cream
1 teaspoon maple syrup 

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
  • Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
  • In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
  • Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
  • For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
  • Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
  • Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
  • Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
  • Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.

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