How Can I Make Pralines Soft Again? (2024)

Emma Christensen

Emma Christensen

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories

published Jun 1, 2012

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How Can I Make Pralines Soft Again? (1)

Q: Do you know a way to soften praline candy? I just received a dozen from a friend in New Orleans, and they are starting to dry out already. What can I do to salvage them and restore the creamy texture?

Sent by Victoria

Editor: Oh, dear! Since the problem is mostly that the sugar in the pralines gets hard and crystallized, you might try softening them the way you’d soften hard brown sugar. Place a terracotta sugar saver in the container or something else that’s slightly damp, like a few slices of apple or a slice of fresh bread.

Readers, do you have any other ideas?

How Can I Make Pralines Soft Again? (2024)


How do you soften hard pralines? ›

Since the problem is mostly that the sugar in the pralines gets hard and crystallized, you might try softening them the way you'd soften hard brown sugar. Place a terracotta sugar saver in the container or something else that's slightly damp, like a few slices of apple or a slice of fresh bread.

What to do when pralines won't harden? ›

sometimes I have no idea why they won't harden. But if your pralines are still gooey after 30-40 minutes, you may have to scrape them back into the pan and heat them again. Add a tablespoon of milk, melt the sugar, and as before, stir constantly while you bring them to a boil.

Can you overcook pralines? ›

Pralines should be cooked to 236°F (soft ball stage) so that it is still pliable when it cools and so it maintains the smooth sandy texture typical of pralines. This is impossible to determine without a thermometer, and if you overheat the sugar, you are guaranteed to make pralines that are too firm and grainy.

How do you stop pralines from crystallizing? ›

A little crystallization in pralines is inevitable but adding a bit of corn syrup can help keep crystals from forming. In this recipe I also butter the sides of the pot and only stir before the sugar comes to a boil. After the candy reaches soft-ball stage, it is left to cool for 10 minutes without agitation.

How do you soften hard nougat? ›

How to soften hard nougat
  1. Melt it in a bain-marie in pieces together with a couple of tablespoons of liquid (milk or cream).
  2. Or opt for the microwave. In this case, 1 minute is enough, otherwise the nougat will become dark and impractical to mix.
Jan 7, 2021

Can pralines go bad? ›

They contain no preservatives and are best consumed within a week of purchase. They never go “bad,” but after a week or so the sugar starts to crystalize and they lose the characteristic snap that you enjoy when biting them.

Why did my praline crystallise? ›

Sometimes, as syrup boils, sugar starts to form back into crystals, which turn hard and cloudy. Crystallisation can be caused by stirring, or a grain of something other than sugar getting into the pan, or often just bad luck.

What is the soft-ball stage for pralines? ›

235° F–240° F

At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge , pralines, and fondant are made by cooking ingredients to the soft-ball stage.

Should pralines be refrigerated? ›

They will keep at room temperature, stored in a cool and dry place, for at least five days or longer. Pralines ship very well, so they make a good care package gift!

What's the difference between a praline and a praline? ›

A praliné is a paste that is a mixture of nuts, chocolate and sugar. While in Belgium, a 'praline' is defined as a filled chocolate candy. Note that the term 'praline' is of Belgian origin.

Are pecan pralines chewy? ›

They say it has a soft sweetness and is delectably chewy with plenty pecans.

How to stop crystallization? ›

Add a little acid (such as a touch of lemon juice) or corn syrup to the sugar-water mixture before cooking; they help interfere with crystallization.

Why do pralines turn white? ›

Pralines are a much-appreciated festive treat, but come to think of it, they're simply delicious at any time of the year. When your pralines turn white, you are seeing the recrystallization of sugar. And you are right that honey does technically slow down the rate at which crystals form in candy.

What can I do with hard candy? ›

Have Hard Candy Left Over? Try These Deliciously Creative Tips!
  1. Sweet & Spicy Trail Mix. Trail mixes have come a long way since their traditional beginnings of nuts and raisins. ...
  2. Dedicant Dessert Dips. ...
  3. Popcorn Paparazzi. ...
  4. Crushed Candy Cookies.
Apr 15, 2021

How to soften praline paste? ›

Here are some tricks to achieve a smooth paste if your food processor is making a gritty or lumpy praline paste.
  1. Add the nuts while they are still warm. ...
  2. Chop the nuts and break the caramel into smaller pieces before adding them to the food processor. ...
  3. Give your food processor a break. ...
  4. Add a little bit of oil.
Jun 24, 2023

How long does it take for pralines to go bad? ›

What is the shelf life and best way to store your pralines? We recommend that you enjoy your pralines within 2 weeks from receipt, for optimum flavor. A few of our customers store them for longer, so it's also based on your personal preference. The best way to store them is in an airtight container.

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