Stuckey's Pecan Log Rolls

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 9x5 inch loaf pan with buttered wax paper; set aside.
  • Combine corn syrup, water and sugar in small heavy saucepan.
  • Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
  • Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals.
  • Add candy thermometer.
  • Continue to cook until mixture reaches the hard-ball stage (255 degrees F).
  • Meanwhile, beat egg white and cream of tarter with heavy duty electric mixer, until stiff but not dry.
  • Slowly pour hot syrup into egg white, beating constantly.
  • Add vanilla extract.
  • Beat until candy forms soft peaks and starts to lose its gloss.
  • Spoon fondant into the prepared pan.
  • Cut into three strips lengthwise, then crosswise in center.
  • Freeze until firm.
  • Roll into logs.
  • Place back in freezer.
  • Line another baking sheet with wax paper, set aside.
  • Melt caramels with water in small but heavy saucepan over low heat.
  • Stir occasionally.
  • Arrange pecans on wax paper.
  • Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat.
  • While still warm, roll in pecans to completely coat the outside.
  • Place on prepared baking sheet to set.
  • Repeat with remaining fondant pieces.
  • Reheat the caramel mixture if it becomes too thick.
  • Cut finished logs into 1/2 inch slices.
  • Store in the refrigerator in an airtight container between layers of wax paper or freeze for up to three months.
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