---------- 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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