These Praline Squares or Pecan Candy are one of those happy accidents that comes from just enough knowledge. I found a recipe for New Orleans Praline Pieces on epicurious.com that sounded just like what I was looking for.
I had made pralines before and I remembered they always seemed grainy after they set up. So, in an attempt to make them less grainy or not grainy at all, I decided to replace some of the sugar with clear corn syrup as it is an invert sugar and helps reduce crystallization in sugar.
So out comes the pot and in goes everything except the pecans. The butter melts, a candy thermometer is clamped on and the bubbling mass cooks to a temperature of 236 degrees. I removed it from the heat and cooled it to 220°F as instructed. Continue reading
I was recently toodling around the internet and came across a recipe for 
Reading baking recipes is not as easy as reading a book for pleasure. While it’s true, people read cookbooks for enjoyment, that isn’t the same as cooking or baking from them. Yet, there are a number of things that will help in understanding what the author of the recipe wants you to do. Well written recipes follow a certain form. 
Many, many years ago when I first opened my bakery, the challenge was finding recipes for cake layers that worked and could be scaled up. It seemed like all I did was test
I recently made this White Wine Amaretto Peach Sauce for the restaurant to serve over peach ice cream. As I was peeling the peaches, I thought of all the ways this could be used for a quick summer dessert.