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

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.