Pecan Logs
Vanilla fudge formed into a log, dipped in sweet caramel, then hand-rolled in toasted pecans.
Servings: 8 Logs
Ingredients
- 2 tsp. butter softened
- 3 3/4 c. confectioner's sugar
- 2 c. nonfat dry milk powder
- 1/2 c. butter
- 1/2 c. granulated sugar
- 1/2 c. light corn syrup
- 1 tsp. vanilla extract
- 1 (14 oz.) pkg. caramels
- 2 T. milk
- 2 c. chopped pecans
Instructions
- Butter an 8x8-inch square pan with 2 teaspoons butter and set aside.
- In a large bowl, combine confectioners' sugar and milk powder and set aside.
- In a saucepan, combine the 1/2 cup butter, granulated sugar and light corn syrup. Stir until sugar is dissolved and mix comes to a boil. Stir in the confectioners' sugar and powdered milk mixture, a little at a time until blended. Remove from the heat and stir in your vanilla. Continue to stir until the mix starts to mound.
- Spread into prepared pan and allow to cool enough to handle. Do not allow to cool completely. Just enough so you don't burn your fingers.
- Using a plastic knife, cut the candy into four long strips and then down the middle. Shape each piece into a log and wrap in waxed paper. Freeze until firm OR overnight if you want to prep this portion beforehand.
- Melt the caramels with the milk in a double boiler. Place your pecans on a cookie sheet. Working quickly, coat your candy with caramel and then roll in pecans.
- Wrap them in waxed paper and store at room temperature in an airtight container. Makes eight 4-inch logs
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