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STUCKEY'S PECAN LOG ROLLS




Source of Recipe


Posted By: Chyrel


List of Ingredients




1/4 cup corn syrup
1/4 cup water
1 1/4 cup sugar
1 egg white
1/8 tsp. cream of tartar
1 tsp. vanilla
1 (14 oz.) pkg. caramels
3 Tbs. water
2 cups coarsely chopped pecans

Recipe



* Line a 9 x 5-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 (255ºF).
* Meanwhile, beat egg white and cream of tartar 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 prepared pan.
* Cut into three strips lengthwise, then crosswise in center.
* Freeze until firm.
* Line a baking sheet with wax paper, set aside.
* Melt caramels with water in small heavy saucepan, over low heat, stirring occasionally.
* Arrange pecans on wax paper.
* Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat.
* Roll in pecans to completely coat.
* Place on prepared baking sheet to set.
* Repeat with remaining fondant pieces, reheating caramel mixture if it becomes too thick.
* Cut logs into 1/2-inch slices.
* Store in the refrigerator in an airtight container between layers of wax paper or freeze up to 3 months.

Makes six 5-inch rolls.