Ingredients for Stuckey's Pecan Log Rolls
- 1 cup light corn syrup
- 2 tablespoons water (for melting caramels)
- Granulated Sugar
- 1 large egg white
- Cream Of Tartar
- 1 teaspoon vanilla extract
- 14 ounces caramels, unwrapped
- 1 1/2 cups pecan halves
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How to Make Stuckey's Pecan Log Rolls
- Grease a 9x5 inch loaf pan and line it with buttered wax paper, leaving an overhang on the sides for easy removal.
- In a small, heavy-bottomed saucepan, combine the corn syrup, water, and sugar.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a rolling boil. Use a pastry brush dipped in hot water to wash down the sides of the pan frequently, preventing sugar crystallization.
- Insert a candy thermometer. Continue cooking until the mixture reaches the hard-ball stage (245°F/118°C).
- While the syrup cooks, beat the egg white and cream of tartar with an electric mixer until stiff, but not dry peaks form.
- Slowly pour the hot syrup into the beaten egg whites, beating constantly on high speed.
- Add the vanilla extract and continue beating until the fondant forms soft peaks and begins to lose its gloss.
- Immediately pour the fondant into the prepared loaf pan and smooth the top.
- Refrigerate for at least 30 minutes to firm up slightly.
- Cut the fondant lengthwise into three equal strips, then cut each strip crosswise in half.
- Freeze the fondant strips until completely firm (at least 2 hours).
- Line a baking sheet with wax paper.
- In a small, heavy saucepan, melt the caramels with 2 tablespoons of water over low heat, stirring occasionally until smooth.
- Spread the pecan halves on a separate sheet of wax paper.
- Working quickly, dip one frozen fondant piece into the melted caramels to coat completely.
- Immediately roll the caramel-coated fondant in the pecans until fully covered.
- Place the coated log onto the prepared baking sheet.
- Repeat steps 15-17 with the remaining fondant pieces. Reheat the caramel if it becomes too thick.
- Refrigerate the pecan logs until the caramel is set.
- Once set, cut the logs into 1/2-inch slices.
- Store the pecan logs in an airtight container in the refrigerator between layers of wax paper, or freeze for up to three months.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
359g
Fat
19g
Carbs
35g
