Monday, June 5, 2006
I had to look up what a praline is, because I’ve seen so many different versions over the years. And it’s really not helped me to figure out what exactly is and isn’t a praline. In Europe a praline is usually a nut and sugar paste, often used as a filling.
But for the purposes of this post, in the American South the praline is a highly nutted fudge - composed of sugar and butter and sometimes cream that’s caramelized to a dry, crumbly, melt-in-your mouth consistency. Some pralines, such as those from Texas are a bit softer like a caramel.
These pralines, in plain and chocolate are from the Charleston Candy Kitchen (they also have a store in Savannah), a gift from my vacationing neighbors. They’re sizable plops filled with plump and sweet pecans. The candy mixture melts in the mouth with a slight cooling feeling. At first there’s a slight grain of the sugar and a moment later it’s all collapsed into a thick and sweet syrup on the tongue with a strong pecan/maple flavor.
The chocolate ones had the addition of cocoa to them, but it wasn’t quite as satisfying as a good chocolate fudge because it lacked that creamy component. They were tasty, but the plain ones were more satisfying in their pure expression of pecan-ness. I ate them all ... it was probably well over a half a pound and it took me about 30 hours, but I wolfed all four pieces down. I’m glad they didn’t come with a nutrition label.
Pralines are kind of like fudge. I don’t often buy them but if I do have them, it’s a regional thing. Kind of like salt water taffy ... it’s the kind of candy you bring home from a trip. Maybe next week I’ll blog about the chocolate covered macadamia nuts from Hawaii.
Does anyone else know of regional candies that folks bring back as gifts? What was the best one you got?
POSTED BY Cybele AT 4:44 am
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.