CHRISTMAS PECAN LOGS
This is such a nice "old fashioned" candy to make for the holidays. You need to make this in advance as the candy needs to sit for a couple of days for the flavors to come together. Make sure you read the recipe twice before starting. Takes some effort, but this is so delicious and a very special addition to any Christmas cookie tray - Enjoy!
Provided by kelycarter_
Categories Candy
Time 2h
Yield 50 slices
Number Of Ingredients 8
Steps:
- In pan combine sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (6 to 8 minutes).
- Then reduce to medium-low heat, without stirring, till thermometer registers 240 degrees, soft-ball stage (about 30 more minutes).
- Remove pan from heat; remove thermometer. Pour mixture onto a large platter. Do not scrape the cooked candy from the sides of the pan (this part tends to over-cook and gives a hard texture to the candy -- it's not worth wrecking the soft creamy center by adding this).
- Cool, without stirring, until slightly warm to the touch. About an hour.
- Add cherries to the mixture and beat with a wooden spoon for 10 minutes utill candy is white, creamy and has lots of air incorporated into it. (This step can also be accomplished using a paddle attachment on a food processor).
- Form into logs (individual size or 2 large) and wrap in clear plastic wrap.
- Place wrapped logs in the freezer for at least 1 hour.
- For the coating:.
- In a heavy saucepan combine caramels, butter and water. Cook over low heat until caramels are melted.
- Spread chopped pecans on a piece of waxed paper.
- Remove the saucepan from heat. Dip the unwrapped fondant logs into the melted caramel mixture. Let excess caramel drip off the log.
- Place the dipped log on the chopped pecans and roll until it is covered.
- Chill 1 hour or until ready to serve. To serve, let logs stand at room temperature about 30 minutes.
- Cut into 1/4 inch slices.
PECAN FONDANT LOGS
Delightfully nutty fondant candy recipe. It includes one variation.
Provided by Sandra
Categories Fondant
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, blend together the margarine, corn syrup, vanilla and salt.
- Add confectioners sugar and mix well. Knead with hands and shape into rolls about 2 inches long and l/2 inch thick. Roll in crushed pecans and refrigerate until ready to serve.
- Variation: If desired, prepare mocha logs by adding two teaspoons of instant coffee powder to the fondant before rolling into logs.
Nutrition Facts : Calories 1028.4 calories, Carbohydrate 140.2 g, Cholesterol 40.7 mg, Fat 54.7 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 13.1 g, Sodium 417.8 mg, Sugar 119.3 g
STUCKEY'S PECAN LOG ROLLS
This recipe came from recipegoldmine.com/ccS/s27.html I have been looking for this recipe for years and finally found it, so thought I'd post it for others to enjoy.
Provided by Kari Homan Shannon
Categories Dessert
Time 1h
Yield 6 5inch rolls
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 706.4, Fat 31.5, SaturatedFat 3.9, Cholesterol 4.6, Sodium 171.9, Carbohydrate 107.6, Fiber 3.5, Sugar 89.9, Protein 7
HOLIDAY PECAN LOGS
Meet the Cook: For 50 years, I've turned to this beloved recipe to make candy to give away at Christmas. Of the many types I've tried, these pecan logs continue to be the most popular. I'm a registered nurse who managed to juggle my profession with raising our five children. Besides cooking and baking, my interests include sewing and putting together family photo albums. -Maxine Ruhl, Fort Scott, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/4 pounds.
Number Of Ingredients 9
Steps:
- Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended. , Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. , Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm. , Meanwhile, in a microwave, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife.
Nutrition Facts : Calories 264 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PECAN FONDANTS
These indulgent puds are great to freeze so you'll always have something to whip out for unexpected guests
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Dinner, Supper, Treat
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth. Gradually stir in the egg, then flour, nuts, sugar and a pinch of salt, and beat gently until everything is combined, but still runny.
- Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead. Bake for 15 mins (or 18 mins if chilled). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle.
Nutrition Facts : Calories 847 calories, Fat 65 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 30 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.54 milligram of sodium
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