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Pecan Logs Recipe

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This recipe for Pecan Logs, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Meibos
Added: Friday, May 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Fondant:
3 c. sugar
2 tbsp. butter
1 c. whip cream
1/2 tbsp white corn syrup
(to make fudge, add 2 squares baking chocolate)

Caramel:
2 c. sugar
1 c. dark corn syrup
1 tsp. vanilla
1 pint whip cream
1 square butter
(1 c. nuts if desired)

Directions:
Directions:
Do not try this when humidity is high. Wait for a clear, cool day, when furnace is on indoors so air will be dry. It works well in a non-stick pan.

Fondant:
Mix sugar, cream. butter, syrup. Bring to boil slowly. Cok to soft ball (235). Pour onto marble slab to cool. Beat until creamy. Knead slightly and divide into 8 portions. Form into log rolls. (Tip: Butter sides of pan before adding ingredients. Keeps granules from forming. Cool until ripples form along edges of candy when pushed toward center. Use wooden spoon or spatula to beat.) Place logs on waxed paper in refrigerator until caramel is ready. Do not scrape pan. Candy left in pan is a different temp. and may make logs grainy. Cool slab with ice pack before doing caramel.

Caramel:
Cook butter, sugar, syrup and half of cream to hard ball stage (245; 242 for logs). Add remaining cream and cook again to 245. For caramels, add nuts and vanilla and pour into a buttered pan. Chill and cut. For logs, pour in a square shape on marble slab, cut eight rectangles, place a center on each rectangle and scoop caramel around it with a buttered knife. Cover each log with pecans and wrap tightly in waxed paper. Put logs in a 9x13 pan and press them together to maintain shape until cool. Denver temps: 224 for fondant, 230 for logs. Provo: 227 fondant 235 logs.

 

 

 

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