Scottish Tablet and a Crossover with Pecan Pralines, My Favorite #Pralines from Myrtle Beach, South Carolina!
#Yum! #Candy #Tablet #Caramels
Clearance Items: Up to 50% off Select Ghirardelli Chocolates.
My guess is that if you' in here looking at how to make your own sweeties, you might already love Chocolate, like me! hahaha! : )
All sorts of Great Clearance Deals for You, My Lovely!
Clearance Items: Up to 50% off Select Ghirardelli Chocolates.
My guess is that if you' in here looking at how to make your own sweeties, you might already love Chocolate, like me! hahaha! : )
All sorts of Great Clearance Deals for You, My Lovely!
Oh, yeah, you can Believe these are BEYOND Delicious! Yum!
Okay, so this little recipe, like many of my tried and true delicious recipes, came to me out of thin air, as it were - I happened to see 3.25% Milk, a gallon of 3.25% Milk, on sale at the local Shopper's Drug Mart, which I am obsessed with, on account o' they have THE best Optimum Points Program, ever... really, you gotta check into that, for sure, but we were grazing around the store, trying to get to whatever amount we needed to get to to get the Points, that day (I'll get an email that says I'll get 8,000 Shopper's Optimum Points if I reach, say, $35 in purchases, so we walk around the store until we've gathered together $35 dollars worth of fun and exciting things - and we've made a lot of new discoveries, because of that! lol!
Anyway, so I had the gallon of 3.25% Milk, which I now know is just a new name for Homogenized Milk - remember when everyone just drank Homo Milk, and no one thought anything of it - for any reason, but especially because it was just the norm, and I don't remember anyone, especially kids, being overweight... hm... now that most of us have switched to 1% Milk or 2% Milk... or, God Forbid (noo, me joke! lol!), Skim Milk.... but we've been drinking 1% Milk, forever, sooo... hmm... jus' something to think aobut, before you make your delicious new-to-you, and relatively new-to-me, Scottish Tablet/Pecan Pralines/Caramels.
They have lots of names, because they taste a little bit like all three things, the Scottish Tablet, which I adore, because my Dad used to make it for us when we were wee, and I have very fond memories of that, and the edges have the taste and texture of the Tablet.
The center bits of the giant trays of the Tablet/Pralines, are more like a soft Caramel, and, omg, so delicious - melt in your mouth, now I want to type faster so I can get a move on, and make another batch, tonight! Yahoo!! Yippee!! Cream AND Pecan Pieces were on sale, tonight, so, Hello, Tablet Pralines, here we come!
And I just discovered that you can use a can of Evaporated Milk - that's amazing, since you probably already have a tin of Evaporated Milk in your cupboard, or you can put it on your next Shopping List! lol!
1 Can of Evaporated is just shy of 2 Cups, so use the whole can of Evaporated Milk, and the rest of the Caramel Recipe - and then toss some chopped nuts on part of it, if you like, then you can sprinkle some Chocolate Chips on top of that, wait a couple of minutes, the Chocolate Chips will melt automatically, then you can easily spread the chocolate over the entire thing - let the chocolate set completely, in the fridge, then cut in wee squares - you'll probably have to cut them, twice, they like to squish themselves back together - lol!
You will love using Parchment Paper in all of your cooking - is a real game-changer!
Ooh, and now I want to see if I can use a can of Condensed Milk in my fave Caramel Tablet - Praline Recipe - is a mixed bag of all my favorite things, but so delicious! You'll love these candies so much!
This is gonna make so much, so get ready, first... I get 3 pans prepared, and by prepared, I get my son to get them out for me, and put a sheet of Parchment Paper on each tray - easy schmeasy, so far, right? Haha!
See the wooden spoon? That's because you're gonna pour out a section of the Toffee/Caramel/Tablet/Pralines, whatever you would like to call it, Deliciousness would be a good name,to - lol! But you're gonna take your wooden spoon and pull the caramel out to the corners, and try to get the pecans out there, evenly.
I've made this Deliciousness (see, that IS a good name!) with Walnut Pieces, too, but, really, I love, love, love the Pecan flavor, it's amazing!, but you can add whatever you like, you are the Director of Your Own Show (all the time - haha! You're own Best Life Director! : )
See the pan with the Parchment Paper? Good, now get 2 more pans like it - the thinner this is spread, the better it will be - or, try it thicker, if you like - that's how new recipes are born, right? But I like it spread really thin... like my attention... buh'dum'bum! haha!
For this size batch of Deliciousness (I feel like that's really catching on, now... lol!) you will need:
2 Cups Cream - any kind - if you think it's creamy, it's creamy - tonight I'm gonna use Coffee Cream, Half and Half (You can use the rest in your coffee, it'll be so good!)
2 Cups Sugar (White, the regular kind)
2 Cups Brown Sugar (You don't need to pack it down, just pour it in the measuring cup : )
Little pads of Butter (I think I do 3 or 4 pads of butter...)
2 Tsp. Vanilla (Really, I'm not sure on this - I pour it into the cap, I'll take better note when I make this, tonight - lol!)(I took note, tonight, and I pour the Vanilla into the cap, so, about 2 teaspoons.. play that one by ear, too.. whatever you like!)
Pecan Pieces (I buy the bag of Chopped Pecan Pieces, but if you're lucky enough to get to buy them fresh, about a half a cup to a cup, or go crazy and add as much as you like! : )
And you can either completely skip the nuts, or add Walnuts, instead, or any other lovely little thing, like Dried Fruit, Cranberries, Raisins, Chocolate Chips, what have you... but I like to use the Pecan Pieces the best - ah'yum!! Perfection!
Confection Perfection - haha!
So that was an easy recipe to remember, right? 2+2+2, plus a little here and there? Easy Schmeasy!
Don't let anyone tell you that candy is too hard to make - you can do it! and if you happen to think you've screwed it up, and it hasn't set properly, you can, literally, put it right back in the pan, melt it back down, cook it until you can see the pan when you stir the caramel, pour it back out onto the Parchment Paper, cut when it's a little bit cool...
Let it come to a good boil, stirring gently
See the wooden spoon? That's because you're gonna pour out a section of the Toffee/Caramel/Tablet/Pralines, whatever you would like to call it, Deliciousness would be a good name,to - lol! But you're gonna take your wooden spoon and pull the caramel out to the corners, and try to get the pecans out there, evenly.
I've made this Deliciousness (see, that IS a good name!) with Walnut Pieces, too, but, really, I love, love, love the Pecan flavor, it's amazing!, but you can add whatever you like, you are the Director of Your Own Show (all the time - haha! You're own Best Life Director! : )
Here's something to consider - Brown Sugar and Cream have very low Fat content, and, really, they're tiny little squares, so, maybe Diet Candy? For me? haha! A little sugar is okay! Happiness counts, right? lol!
See the pan with the Parchment Paper? Good, now get 2 more pans like it - the thinner this is spread, the better it will be - or, try it thicker, if you like - that's how new recipes are born, right? But I like it spread really thin... like my attention... buh'dum'bum! haha!
For this size batch of Deliciousness (I feel like that's really catching on, now... lol!) you will need:
2 Cups Cream - any kind - if you think it's creamy, it's creamy - tonight I'm gonna use Coffee Cream, Half and Half (You can use the rest in your coffee, it'll be so good!)
2 Cups Sugar (White, the regular kind)
2 Cups Brown Sugar (You don't need to pack it down, just pour it in the measuring cup : )
Little pads of Butter (I think I do 3 or 4 pads of butter...)
2 Tsp. Vanilla (Really, I'm not sure on this - I pour it into the cap, I'll take better note when I make this, tonight - lol!)(I took note, tonight, and I pour the Vanilla into the cap, so, about 2 teaspoons.. play that one by ear, too.. whatever you like!)
Pecan Pieces (I buy the bag of Chopped Pecan Pieces, but if you're lucky enough to get to buy them fresh, about a half a cup to a cup, or go crazy and add as much as you like! : )
And you can either completely skip the nuts, or add Walnuts, instead, or any other lovely little thing, like Dried Fruit, Cranberries, Raisins, Chocolate Chips, what have you... but I like to use the Pecan Pieces the best - ah'yum!! Perfection!
Confection Perfection - haha!
So that was an easy recipe to remember, right? 2+2+2, plus a little here and there? Easy Schmeasy!
Don't let anyone tell you that candy is too hard to make - you can do it! and if you happen to think you've screwed it up, and it hasn't set properly, you can, literally, put it right back in the pan, melt it back down, cook it until you can see the pan when you stir the caramel, pour it back out onto the Parchment Paper, cut when it's a little bit cool...
Mix the Cream, White Sugar and Brown Sugar
in the pan on High Heat
Let it come to a good boil, stirring gently
That's pretty, right?
I usually add little pads of butter, but add the butter any way you like - maybe a half a stick : )
You'll be a Soft Ball Stage (no, nope... no Softball Games, just for candy makin' - lol!)
Anyway, haha, when you can see the bottom of the pan when you're 'pulling' the caramel, stirring it, take a little drop of the caramel and drop it onto a little saucer of cold water...
It'll literally form a little ball, and you can roll that in your fingers, if you want to check the consistency, but if it's runny, it's not ready...
And as you and your family and friends are all eating the Tablet/Pralines, move them around on the Parchment Paper, so they can 'breathe... you'll see how the texture changes - is so amazing! And crazy delicious!
Believe it, Baby! Make these for someone you love, love, love! (Yourself, included,o' course!)
Happy Eating!! Treat Yourself!! Ailsa : )
It will smell heavenly in your house - yum!
Keep the kids clear, though, and always be aware of sugar burns, since, well, you just have to be careful : )
It's going to come to a full boil, then turn it down to 7, or, just above Medium...
Then Keep Stirring! : )
Add in the Vanilla and the Pecan Pieces...
Keeeep Stirring! : )
I use my biggest skillet pan, and I like that one the best - I tried making this in the big pot, too, when I wanted to make Caramel Apples, and, well, I dunno - I liked this big flat pan the best...
Anyway, haha, when you can see the bottom of the pan when you're 'pulling' the caramel, stirring it, take a little drop of the caramel and drop it onto a little saucer of cold water...
It'll literally form a little ball, and you can roll that in your fingers, if you want to check the consistency, but if it's runny, it's not ready...
Sometimes it's a hit and a miss, getting to the soft ball stage, since maybe you feel like you've surely been standing there, stirring long enough, right? lol!
I put Dr. Oz on, and I love to just listen to Dr. Oz while I'm stirring away... is fun and entertaining - and I love it when Dr. Oz has all the same ideas I've been thinking about, lately - lol! #GreatMinds! lol!
So see how much you pour in each pan? Pour into the center, and make sure you use your oven gloves on the pan, don't get hurt, don't take any chances - this caramel is very, very hot...
I spread it out as far as I can to the corners - omg, you're gonna looove the corner pieces, they always seem to go, first - lol!
Put your pans right in the fridge, to let them set and cool down.
I take it out and cut it into little squares after about 20 minutes in the fridge - it's cool enough to cut, and not set enough to be harder to cut...
See how the Parchment Paper is right on the counter for cutting?
I pick the whole thing up from the pan, on the parchment paper, cut it, carefully place it all back on the pan (minus a few 'taster' pieces - haha! Yum!), then back in the fridge : )
And I cut it in rows, first, then back over each row, to get nice little squares.
It'll make hundreds of little pieces of delicious caramel Tablet/Pralines!
I know the traditional way to make Scottish Tablet is very thick, and the traditional way to make Pralines is to 'drop' them into rounds, but, I love it this way the best - better sizes, you can always go back for more! lol!
Sometimes it will set very, very quickly, but you'll be able to cut it - I use a giant, and very sharp knife - that's the little knife, in this pic, took me a few batches to remember I had a gigantor knife! haha!
For the Toffee Apples, I like it best when I cut strips of the caramel, and wrapped them around the apple - cute,and a better amount of toffee for the apples - lol! Yum!
Happy Eating!! Treat Yourself!! Ailsa : )
