---------- 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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