Chocolate Pecan Pralines(From Hershey'S 1934 Chocolate Cookbook)

• 1 c. granulated sugar
• 1/2 c. light cream
• 2 sq. Hershey's baking chocolate
• 1 tsp. vanilla
• 1 c. brown sugar, packed
• 1/4 tsp. salt
• 1 Tbsp. butter
• 1 c. chopped pecans

1. Combine sugars, cream and salt in a large saucepan.
2. Cook over medium heat, stirring constantly, to 228u0b0 on candy thermometer. Remove from heat and add baking chocolate, broken into small pieces, butter and pecans.
3. Return to heat, stirring constantly and cook to soft ball stage (234u0b0).
4. Remove from heat and add vanilla; cool 5 minutes.
5. Beat 10 to 15 seconds or until slightly thickened.
6. Quickly drop candy by large spoonfuls onto greased plates or waxed paper.
7. If mixture becomes too thick to drop, stir in a tablespoonful of hot water.
8. Yields 18 to 20
9. medium pralines.

sugar, light cream, chocolate, vanilla, brown sugar, salt, butter, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603313 (may not work)