Stuckey's Pecan Log Rolls

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/4 cup corn syrup
• 1/4 cup water
• 1 1/4 cups granulated sugar
• 1 egg
• 1/8 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 (14 ounce) package caramels
• 3 tablespoons water
• 2 cups coarsely chopped pecans

Recipe

• 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 and cream of tarter with heavy duty electric mixer, until stiff but not dry.
• slowly pour hot syrup into egg , 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.