HOME > Chowhound > Home Cooking >
Are you making a specialty food? Tell us about it

I want to make pralines today but......

Jane917 Dec 24, 2008 09:00 AM

it is a cold snowy day in the pacific northwest. The humidity is 82% outside, but I don't know what it is inside. I have always heard not to make pralines or fudge if the humidity is above 60%. Do I dare?

  1. k
    Kelli2006 Dec 24, 2008 12:15 PM

    You can do it but the texture will be slightly gritty for a few days while the humidity of the cookies stabilize. I would cook the cook 5 degrees higher then the recipe calls for to compensate for the extra atmospheric humidity.

    1. j
      jerry i h Dec 24, 2008 06:30 PM

      Don't even think about it. The day must be clear, sunny, and dry. If the weather is not causing frizzies, split ends, and dry-itchy-scaly skin, it is NOT a good day to make candy.

      1 Reply
      1. re: jerry i h
        mpalmer6c Dec 24, 2008 07:39 PM

        I agree, though somehow I can make fudge and caramel in any eather. Note to OP: Pralines are great, but don't keep them around very along. They quickly get grainy.

      Show Hidden Posts