Feb. 17th - The Day A Sweet Was Too Sweet 🍬

That is a sentence I never thought I’d type!

The great winter apocalypse of Central Texas still rages on, meaning leaving the house is still not an option. Having now spent several days housebound, finding ways to distract myself has become slightly difficult. As I sat wracking my brain for something to do I remembered I had purchased all the ingredients to make pralines...well a slightly altered version of a praline anyway. I have several close friends who for various reasons maintain sugar free diets, and we had planned to have a potluck dinner on Valentines Day (thanks to the winter apocalypse of 2021 we did not!), and I had decided to try my hand at making a sugar free praline. After rounding up all the ingredients, I got to work creating a sugar free, or “faux”, praline using a brown sugar substitute. I must admit...there were times during the process I definitely had my doubts about whether or not I’d end up with anything even resembling a praline, but as the mixture cooled in the pan, it seemed I might actually produce a praline. As the finished pralines cooled, the kitchen was filled with the wonderful aroma of warm caramel, and both the Hubs and I eagerly awaited the opportunity to taste my sugar free creation. While the pralines most certainly looked and smelled delicious, unfortunately they did not taste delicious. At first bite, they were quite yummy, but the more we ate, the sweeter they became...until they became too sweet. Although my experiment did not work out the way I had hoped, it was still fun having given it a try. I hope if there is some type of experiment you’d like to try, you won’t let the fear of failure ruin the fun of trying.

Blessings, Candi 💕