{Caramel Pecan Roll}
By Shelley Hepler
Grandma made this holiday candy every year. Once when I was visiting her, she gave me the page from her Dorothy Dean recipe book with this recipe on it. "It's now your turn," she said. I now make this especially for my brother. “Please! Make the Yule Log candy!” he begs. It’s not a Yule Log, but that’s what he calls it. How could I deny my little brother?
Caramel Pecan Roll
Date-Nut Filling
2 1/2 cups sugar
1 cup evaporated milk
1 1/2 cups cut-up dates
2 cups chopped walnuts
Cook sugar and milk over medium heat stirring frequently to soft-ball stage (236° F). Add dates; again cook to soft-ball stage, stirring frequently to blend dates. Remove from heat and stir in nuts. Turn mixture onto buttered platter. When cool enough to handle, kneed until creamy. Shape into six rolls about 1 1/4 inches thick. Wrap rolls; refrigerate overnight.
Caramel Coating
1 cup sugar
1/4 teaspoon salt
1 cup light corn syrup
1/4 cup butter
3/4 cup evaporated milk
1/2 teaspoon vanilla
3 cups pecan halves
Cook sugar, salt and syrup rapidly to the firm-ball stage (242° F); stir occasionally. Gradually add butter and milk so that mixture does not stop boiling. Cook over medium heat to the firm-ball stage again. Stir frequently because this mixture sticks easily toward the last. Remove from heat and add vanilla. Let caramel stand until mixture stops bubbling. Dip cold date nut rolls in caramel to coat; at once roll pecans, arranged close together on waxed paper. Makes six pecan rolls.
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