Mr Pibb Pralines

Cola pralines are a wonderfully weird Southern candy tradition. The dark cola syrup of Mr. Pibb (or Dr. Pepper, the more common substitute) carries phosphoric acid and caramelized sugars that play unexpectedly well with brown sugar, giving these pralines a layered cherry-vanilla-cola depth you can’t get from plain water-and-sugar.

A candy thermometer is a must here, not a recommendation. The soft-ball stage at 240°F (115°C) is the only way to know the syrup is exactly right. Pull too early and the pralines stay soft and runny, too late and they go grainy and hard.

Mini marshmallows are the trick that turns these from candy into the chewy, slightly fluffy pralines that melt on the tongue rather than crunch. They emulsify the syrup with their cornstarch and gelatin, giving the candies their signature creamy texture.

Work fast once you remove from the heat. The mixture sets up alarmingly quickly, and waiting too long means scraping a hardened block out of the pot. Dropping by spoonfuls onto wax paper is a race against the clock.

Use pecan halves rather than chopped, the visual presentation is half the appeal of a praline. Toast them lightly first for deeper flavor.

Pro Tips

• Stir constantly during the cook, not occasionally. Sugar burns the second you stop watching.
• Use a heavy-bottomed saucepan to prevent scorching. Thin pots equal burnt syrup.
• Have your wax paper laid out before you start cooking, you won’t have time once the pralines are ready.
• Store in an airtight container with wax paper between layers, they stay fresh up to two weeks.

Variations

• Use Cherry Coke for a slightly different cherry-cola spin.
• Add a teaspoon of bourbon or vanilla off the heat for a deeper flavor.
• Sprinkle a few flakes of sea salt on top before they set for sweet-salty pralines.