"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cream Fondant (Pecan Log) Recipe

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This recipe for Cream Fondant (Pecan Log), by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Saturday, September 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
In a deep heavy kettle (at least 4 quart size) place:
1 1/2 c. cream
3 c. sugar
1 tbsp. white corn syrup

Directions:
Directions:
Stir until sugar is well moistened. Place over low to me­dium heat and stir until sugar is completely dissolved. Wash down sides of kettle with stirring paddle several times before candy reaches boiling point. When sugar is thor­oughly dissolved heat should be turned to medium high. When candy reaches boiling point place lid on the kettle for 30 seconds to allow the stem to break down any remaining sugar crystals on sides of kettle. Remove lid and boil to 238º (236° for chocolate centers), stirring candy constantly. Thermometer should be placed in candy after lid is removed and left in during cooking time. Pour candy immediately out on cold, marble slab which has been either dampened with water or slightly greased with butter. A large shallow platter or cookie sheet can be used instead of the marble slab.
Place on top of candy:
1 tsp. vanilla or other flavoring and 3 tbsp. butter
Allow candy to cool to body temperature. Beat candy until it turns creamy and becomes firm. When fondant sets up knead it as you would knead bread dough. Place fondant in a covered dish or-plastic bag to ripen. Try not to stop beating candy after once starting as stopping will have the tendency to make candy set up before it has been sufficiently beaten and it will have a coarser grain than it otherwise should have.

Personal Notes:
Personal Notes:
Karol Lufkin

 

 

 

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