Pralines Sugar Free Candy
2 cups Isomalt
1 teaspoon baking soda
1 cup of buttermilk
Pinch of salt or salt substitute
2 Tablespoons margarine or butter
2 1/3 cups pecan halves
64 perfect pecan halves (unbroken)
In a large kettle (about 8 quarts) combine Isomalt, baking soda, buttermilk, and salt or salt substitute.
Cook- to 234 degrees F. on a candy thermometer. Remove from heat. Add margarine and 2 1/3 cups of pecan halves. Cook stirring continuously to soft ball stage. Remove and let stand just a minute or two. Then with a spoon, beat until thickened and creamy.
Immediately drop by 2 " tablespoons onto waxed paper or a cookie sheet. Dot with perfect pecans. Press pecan into each piece of candy.
- .531 g
- 23.7 mg
- 3.89. g
- 1.13 g