New Orleans Pralines

Mario Batali’s Pecan Pralines

Makes 24 pralines

Guests will be thrilled to learn they are taking home some of these chocolate, nutty pralines at the end of the night. Present them on the dessert table in footed glass vessels or tuck them into a glass shadow box that can later be reused to display keepsakes.

3 cups packed light brown sugar
1 cup heavy cream
2 tbsp. corn syrup
2 tbsp. unsalted butter
2 cups pecan halves
1 tsp. vanilla extract

1. Line a baking sheet with a silicone mat or wax paper. Combine brown sugar, cream, corn syrup and butter in a medium saucepan. Cook over medium-high heat, stirring often, until a candy thermometer inserted in mixture reads 240°. Remove from heat, and cool to 150°, 8 to 10 minutes.
2. Add pecans and vanilla, and stir until candy becomes opaque, about one minute. Drop mixture by tablespoonfuls onto prepared baking sheet. Let stand until cool and firm, 25 to 30 minutes.

Active time: 10 minutes

Total time: 50 minutes

Magic Shell Chocolate Sauce

Magic Shell SundaeThis is a recipe for Magic Shell chocolate sauce.

You pour it over ice cream and it magically hardens into a delicious hard chocolate shell.

I’m going to make a sundae with my devil’s food cupcake, chocolate ice cream, and magic shell on top.

Yum yum yum.

If you are not on a limited diet like me, add some toasted, buttered and chopped nuts, some marshmallow fluff, caramel sauce, strawberry sauce or jam, some chopped pretzels or graham crackers. Maybe some fruits for balance? Like strawberries or raspberries or blueberries? Or even (yuck) some chopped bananas?


Makes 2 c, keeps for basically forever at room temperature (do NOT fridge)(to reuse later, just microwave and stir again)

250 g chocolate

200 g coconut oil

125 g corn syrup


Finely chop chocolate.

Stir in coconut oil and corn syrup.

Microwave for 15 seconds at a time, stirring constantly.


What I did:

Chopped up a hershey bar

added two heaping teaspoons of coconut oil

added two level teaspoons of palm treacle (I didn’t have corn syrup)(can also use lyle’s golden syrup)

Microwave for 15 sec.

Pour onto cold ice cream.

It freezes in less than a minute!!!


I ate one sundae, that was half the chocolate sauce. There is enough for a second sundae.

So, with my proportions, it makes enough for two sundaes.