FoodBanter.com - View Single Post - Heavy cream, light cream, 1/2 + 1/2 interchangable for candy?Help!!!

(† 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

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