i am going to be making pecan pralines (brown sugar, butter etc) and my
recipe calls for cream.....don't know what kind. Can i use heavy cream
or half and half for it and for the milk called for?

i don't know if the butterfat differences make any changes. i am NOT a
candy maker or baker!!

Also.....should i use light brown sugar or dark?

Thanks for any help......again.

cal

"I am NOT a candy maker or baker, and I didn't stay at a Holiday Inn last
night, so believe this if you want!"

If I recall when a recipe calls for cream, it's usually heavy cream, which
has more butterfat, but I can't give you the exact numbers. The brown sugar is
dark brown unless it specifically says light brown sugar.
Then again, like I tell my daughter when she asks recipe questions; A recipe
is just a guide and you are the chef. Feel free to change anything you want in
that recipe and don't worry about it. At the very worst it'll taste bad and
you'll know not to do it that way again. At very best it'll be delicious and
everybody will praise you. If all you have is light brown sugar use it. It's
still the same, just a lighter taste. Got 1/2 & 1/2 not heavy cream? Unless
you're going to whip it use the 1/2 & 1/2.
Be adventuresome in your cooking. Sometimes you'll just be amazed at the
good things YOU have created by just making little changes, and then the recipe
is your own!

(† cal) wrote in news:4703-40A6842F-82@storefull-
3158.bay.webtv.net:

>
> i am going to be making pecan pralines (brown sugar, butter etc) and my
> recipe calls for cream.....don't know what kind. Can i use heavy cream
> or half and half for it and for the milk called for?
>
> i don't know if the butterfat differences make any changes. i am NOT a
> candy maker or baker!!
>
> Also.....should i use light brown sugar or dark?
>
> Thanks for any help......again.
>
> cal
>
>

My preference would be heavy creak, whole milk, and light brown sugar.

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.

On Sat, 15 May 2004 16:57:19 -0400, († cal) wrote:

>i am going to be making pecan pralines (brown sugar, butter etc) and my
>recipe calls for cream.....don't know what kind. Can i use heavy cream
>or half and half for it and for the milk called for?
>
>i don't know if the butterfat differences make any changes. i am NOT a
>candy maker or baker!!
>
>Also.....should i use light brown sugar or dark?

I suggest finding another, similar recipe that is more specific about
ingredients. 'Cream' in a US recipe generally means heavy cream --
also called whipping cream. Light cream, coffee cream, or half & half
are usually specified. Pralines are a little tricky, what with all the
boiling and beating. The total butterfat *will* make a difference.

Dark brown sugar has more molasses than light. Use whatever you
prefer.