Sunday, December 11, 2011

Pecan Caramel Rolls (Logs)

I am not going to lie to you; this is not the easiest candy to make. But in the end, it will DEFINITELY be worth it. This is something totally different and surely will impress anyone. It is one of my best friend's family recipes and I am so glad that I gave it a try! This will now be a Christmas staple for my family!

Ingredients for the White Caramel
2 cups white sugar
2 Tbsp. white Karo syrup
1 cups whipping cream
142 tsp. salt
1 tsp. vanilla (add this after cooking)

Directions for the White Caramel
1. Mix sugar, cream, syrup and salt together in a mixing bowl. 
2. Grease a heavy kettle with butter or margarine on the sides. Add sugar/cream mixture.
3. Cook and stir on high heat until it comes to a boil. Turn heat down to medium and cook to a soft ball stage* (230-232 F). 
4. Pour out onto a buttered platter (baking sheet) and add vanilla. Don't stir. Cool for about 22 minutes. 
5. Put mixture into a greased bowl. Beat with a wooden spoon (or if you are smart and realize we are in the 21st century, use a mixer) until it loses its gloss and it sets up (about 20 minutes). Put into a plastic bag and get all the air out of the bag. Refrigerate it and let it sit overnight.

Ingredients for the Dark Caramel
2 cups sugar
2 cups light Karo syrup
2 sticks butter
2 large cans of evaporated milk, divided
2 tsp. vanilla
1 bag of pecans (you might need more or less)

Directions for the Dark Caramel
1. Mix sugar, syrup, butter and one can of milk. Bring to boil and cook until slightly thick and brown, stirring constantly. 
2. Add the other can of milk about 1/4 at a time so the mixture never stops boiling (this helps to prevent curdling). Cook until mixture forms a hard ball in cold water** (about 235 F) and it should take about an hour. 
3. While this is happening, cover one large buttered baking sheets with pecans. 
4. Add vanilla into the caramel mixture and pour onto the baking sheets. Let them cool completely (this could take awhile). 

Directions for Assembly
1. Once the caramel is cooled, cut the white caramel into about 5 equal pieces (if you put them in the bag and push it all down to one end, this should be super easy) and make sure they are shaped like snakes (the same size as the caramel). 
2. Place one strip onto the dark caramel. Roll the dark caramel around the white caramel and cut where the seem meets. Roll out so the seem seals together.
3. Cut into two inch long ropes. Roll in extra chopped pecans. 

4. Wrap with wax paper.
5. Repeat with the remaining caramel.
6. Store in the refrigerator.

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