I've been trying several recipes for pralines. They all taste wonderful but I'm having a problem with them developing white spots when they are cooled. What's the problem. I'm coolling on aluminum foil on laminate countertop. Any suggestions?

By Corey (Corey) on Monday, June 24, 2002 - 11:10 am: Edit

hmm, good be a chemical reaction to the foil,
check to see if it has impurites, i.e. recycled or something. or maybe something in the recipie is also reacting too.

By Chefspike (Chefspike) on Monday, June 24, 2002 - 11:16 am: Edit

try, to much liquid in the recipe.
lower the amount.
keep in air tight container.
are the spots on the bottom or top?
i'm just throwing things out.

By Smic (Smic) on Monday, June 24, 2002 - 11:56 am: Edit

i'm thinking it has something to do with cooling process but not sure. they taste wonderful. good texture etc. but with like to know why there are these little spots. don't think it is the liquid because there is only milk, a little butter, sugar and vanilla.

By Smic (Smic) on Monday, June 24, 2002 - 11:58 am: Edit

Here's something else I just located from Aunt Sally's in New Orleans

Why are there white spots on my pralines?
These spots are a natural phenomenon called crystallization. The white spots are sugar blushes from the sugar turning back into its original crystal form. From the moment we spoon the praline mixture onto the table, this process begins. Your pralines are still fresh and will stay fresh if stored properly for up to 2-3 weeks.


So this may be normal process.

By Chefspike (Chefspike) on Monday, June 24, 2002 - 12:12 pm: Edit

so maybe if you apply heat to them again, the spots will go away?
this happens with milk choc. too.
who's aunt sally?

By Smic (Smic) on Monday, June 24, 2002 - 04:54 pm: Edit

Aunt Sally is famous for her pralines in New Orleans. She has a website auntsallys.com I think. Down in the French Quarter I think.

By Chefspike (Chefspike) on Monday, June 24, 2002 - 05:18 pm: Edit

Sally,
Thanks for the web site.
It was very funny, i.e. " white trash cooking "
got to get me one of those.
So do you know Max, from Swiss Chalet ?
Have you ever tried Pet Milk in your Pralines ?
I have to make some and figure out how to get rid of those spots.
Thanks again.

By Smic (Smic) on Thursday, June 27, 2002 - 09:19 am: Edit

"White trash cooking" that wasn't on the website.

By Chefspike (Chefspike) on Thursday, June 27, 2002 - 09:54 am: Edit

under cookbooks,
maybe it was, trailer trash?
something trash,

By Chefmanny (Chefmanny) on Thursday, June 27, 2002 - 10:47 pm: Edit

TPT..."trailer park trash" cooking!
Not to be confused with Spam sucking TPT!

By Corey (Corey) on Friday, June 28, 2002 - 12:05 am: Edit

ya, I dun wants me a squirrel in a stick...mmm
err, parakeet on a pita?

By Chefspike (Chefspike) on Friday, June 28, 2002 - 02:14 am: Edit

Spam.
what the hell IS that?
reminds me of dark head cheese in a can.
Hey Smic, how'd the party go?
Did you find the book, on the site?
I made pralines in Oklahoma, Christ they were bad.
Some members recipe, "Passed down from my Mother "
They sucked!!
It's probably what killed her, some cheap candy store version. HaHa.

By Chefmanny (Chefmanny) on Friday, June 28, 2002 - 05:47 am: Edit

That's Spam! There's a spam cookbook too!

By Corey (Corey) on Friday, June 28, 2002 - 12:35 pm: Edit

hmm, I try to keep it out of my emailbox thou.