Pecan Roll Candy

---------- Recipe via Meal-Master (tm) v8.05

Title: Pecan Roll Candy
Categories: Chocolate, Candies
Yield: 1 servings

Caramel:
2 c Sugar
1 1/2 c Light corn syrup
1 cn Evaporated milk
= regular size can
1 pn Salt
2 tb Unsalted butter
2 ts Pure vanilla extract
1 c Chopped walnuts
For chocolate caramels: *
Opera cream fondant:
4 c Sugar
2 c Heavy cream
1/4 c Light corn syrup
1 pn Salt
2 ts Pure vanilla extract

Recipe by: CRAIG GARDINER (KNHT09A)
Here are the recipes for fondant and caramel which
combine to make the most delicious pecan rolls.

Combine 2 cups sugar, 1-1/2 cups light corn syrup and
half a regular-size can of evaporated milk and a pinch of
salt and cook in a heavy pan over moderate heat, stirring
occasionally to 236 F. on a candy thermometer. Add 2 large
tablespoons of unsalted butter and the remaining milk
slowly so as not to let boiling stop. Stir constantly until
mixture reaches 240 F. Remove from heat and add 2
teaspoons pure vanilla extract and 1 cup chopped walnuts
(optional.) Pour onto a buttered pan to a depth of about
1-inch. Let cool completely, then cut in pieces and wrap
in squares of cellphane, colored if desired.

* For chocolate caramels, add 3 ounces of unsweetened
chocolate, finely chopped, to mixture after removing it
from the heat.
To make pecan rolls, form Opera Cream Fondant (below)
into cylinders about 5-inches long and 3/4-inch diameter,
dip in hot caramel after removing from heat, then roll in
pecan halves. To serve, slice cross-wise into 1/2-inch
slices.
OPERA CREAM FONDANT:
Combine 4 cups sugar, a pint (2 cups) of heavy cream,
1/4 cup light corn syrup and a pinch of salt and cook in a
heavy pan over moderate heat, stirring occasionally to 238
F. on a candy thermometer. Remove from heat and add 2
teaspoons pure vanilla extract and pour onto a buttered
platter. Let cool to lukewarm, then knead the fondant
until creamy and very smooth. (This is a most important
step.) Form into marble-sized balls and let set until firm,
or dip balls of fondant into semi-sweet chocolate, or form
fondant into cylinders about 5-inches long and 3/4-inch
thick, dip in hot caramel and roll in pecans.

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