Pecan Fondant Logs Recipes

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PECAN LOGS



Pecan Logs image

"This is a favorite snack for me and my 10-year-old great-grandson," reports Ruby Williams of Bogalusa, Louisiana. "It has a hearty pecan taste without being too sweet. Their cool, soft texture makes the logs a nice alternative to cookies, and they slice nicely."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 50 servings.

Number Of Ingredients 3

1 package (12 ounces) vanilla wafers, crushed
3-3/4 cups finely chopped pecans, toasted
1 can (12 ounces) sweetened condensed milk

Steps:

  • In a large bowl, combine all ingredients. Divide in half; shape each into a 9-in. log. Tightly wrap each log in plastic wrap. Chill well. Cut into 1/4-in. slices. Store in the refrigerator.

Nutrition Facts :

STUCKEY'S PECAN LOG ROLLS



Stuckey's Pecan Log Rolls image

This recipe came from recipegoldmine.com/ccS/s27.html I have been looking for this recipe for years and finally found it, so thought I'd post it for others to enjoy.

Provided by Kari Homan Shannon

Categories     Dessert

Time 1h

Yield 6 5inch rolls

Number Of Ingredients 9

1/4 cup corn syrup
1/4 cup water
1 1/4 cups granulated sugar
1 egg white
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 (14 ounce) package caramels
3 tablespoons water
2 cups coarsely chopped pecans

Steps:

  • Line a 9x5 inch loaf pan with buttered wax paper; set aside.
  • Combine corn syrup, water and sugar in small heavy saucepan.
  • Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
  • Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals.
  • Add candy thermometer.
  • Continue to cook until mixture reaches the hard-ball stage (255 degrees F).
  • Meanwhile, beat egg white and cream of tarter with heavy duty electric mixer, until stiff but not dry.
  • Slowly pour hot syrup into egg white, beating constantly.
  • Add vanilla extract.
  • Beat until candy forms soft peaks and starts to lose its gloss.
  • Spoon fondant into the prepared pan.
  • Cut into three strips lengthwise, then crosswise in center.
  • Freeze until firm.
  • Roll into logs.
  • Place back in freezer.
  • Line another baking sheet with wax paper, set aside.
  • Melt caramels with water in small but heavy saucepan over low heat.
  • Stir occasionally.
  • Arrange pecans on wax paper.
  • Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat.
  • While still warm, roll in pecans to completely coat the outside.
  • Place on prepared baking sheet to set.
  • Repeat with remaining fondant pieces.
  • Reheat the caramel mixture if it becomes too thick.
  • Cut finished logs into 1/2 inch slices.
  • Store in the refrigerator in an airtight container between layers of wax paper or freeze for up to three months.

Nutrition Facts : Calories 706.4, Fat 31.5, SaturatedFat 3.9, Cholesterol 4.6, Sodium 171.9, Carbohydrate 107.6, Fiber 3.5, Sugar 89.9, Protein 7

HOLIDAY PECAN LOGS



Holiday Pecan Logs image

Meet the Cook: For 50 years, I've turned to this beloved recipe to make candy to give away at Christmas. Of the many types I've tried, these pecan logs continue to be the most popular. I'm a registered nurse who managed to juggle my profession with raising our five children. Besides cooking and baking, my interests include sewing and putting together family photo albums. -Maxine Ruhl, Fort Scott, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/4 pounds.

Number Of Ingredients 9

2 teaspoons plus 1/2 cup butter, softened, divided
3-3/4 cups confectioners' sugar
1/2 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 package (14 ounces) caramels
1 tablespoon milk or half-and-half cream
2 cups chopped pecans

Steps:

  • Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended. , Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. , Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm. , Meanwhile, in a microwave, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife.

Nutrition Facts : Calories 264 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.

CHRISTMAS PECAN LOGS



Christmas Pecan Logs image

This is such a nice "old fashioned" candy to make for the holidays. You need to make this in advance as the candy needs to sit for a couple of days for the flavors to come together. Make sure you read the recipe twice before starting. Takes some effort, but this is so delicious and a very special addition to any Christmas cookie tray - Enjoy!

Provided by kelycarter_

Categories     Candy

Time 2h

Yield 50 slices

Number Of Ingredients 8

2 cups sugar
1 1/2 cups water
2 tablespoons light corn syrup
1/3 cup maraschino cherry, drained & finely chopped
14 ounces vanilla caramels
3 tablespoons butter
2 tablespoons water
2 cups chopped pecans, lightly toasted

Steps:

  • In pan combine sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (6 to 8 minutes).
  • Then reduce to medium-low heat, without stirring, till thermometer registers 240 degrees, soft-ball stage (about 30 more minutes).
  • Remove pan from heat; remove thermometer. Pour mixture onto a large platter. Do not scrape the cooked candy from the sides of the pan (this part tends to over-cook and gives a hard texture to the candy -- it's not worth wrecking the soft creamy center by adding this).
  • Cool, without stirring, until slightly warm to the touch. About an hour.
  • Add cherries to the mixture and beat with a wooden spoon for 10 minutes utill candy is white, creamy and has lots of air incorporated into it. (This step can also be accomplished using a paddle attachment on a food processor).
  • Form into logs (individual size or 2 large) and wrap in clear plastic wrap.
  • Place wrapped logs in the freezer for at least 1 hour.
  • For the coating:.
  • In a heavy saucepan combine caramels, butter and water. Cook over low heat until caramels are melted.
  • Spread chopped pecans on a piece of waxed paper.
  • Remove the saucepan from heat. Dip the unwrapped fondant logs into the melted caramel mixture. Let excess caramel drip off the log.
  • Place the dipped log on the chopped pecans and roll until it is covered.
  • Chill 1 hour or until ready to serve. To serve, let logs stand at room temperature about 30 minutes.
  • Cut into 1/4 inch slices.

PECAN LOGS



Pecan Logs image

Nutty and delicious, these pecan logs are a great conclusion to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 8

2 cups pecans (about 5 1/4 ounces), toasted
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups confectioners' sugar, sifted, plus more for dusting
1 large egg
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside.
  • Whisk flour, baking powder, and salt in a medium bowl; set aside. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix untiljust combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.
  • Roll tablespoons of dough into 2-inch-long logs. Rolllogs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart.
  • Bake cookies, rotating sheets halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer logs to wire racks to cool, about 5 minutes. Sift confectioners' sugar over cookies before serving, if desired. Cookies can be stored in airtight containers at room temperature up to 3 days.

PECAN FONDANT LOGS



Pecan Fondant Logs image

Delightfully nutty fondant candy recipe. It includes one variation.

Provided by Sandra

Categories     Fondant

Yield 4

Number Of Ingredients 6

⅓ cup butter
⅓ cup light corn syrup
1 teaspoon vanilla extract
½ teaspoon salt
1 (16 ounce) package confectioners' sugar, sifted
2 cups chopped pecans

Steps:

  • In a large bowl, blend together the margarine, corn syrup, vanilla and salt.
  • Add confectioners sugar and mix well. Knead with hands and shape into rolls about 2 inches long and l/2 inch thick. Roll in crushed pecans and refrigerate until ready to serve.
  • Variation: If desired, prepare mocha logs by adding two teaspoons of instant coffee powder to the fondant before rolling into logs.

Nutrition Facts : Calories 1028.4 calories, Carbohydrate 140.2 g, Cholesterol 40.7 mg, Fat 54.7 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 13.1 g, Sodium 417.8 mg, Sugar 119.3 g

PECAN FONDANT LOGS



Pecan Fondant Logs image

Delightfully nutty fondant candy recipe. It includes one variation.

Provided by bluebayou

Categories     Fondant

Yield 4

Number Of Ingredients 6

⅓ cup butter
⅓ cup light corn syrup
1 teaspoon vanilla extract
½ teaspoon salt
1 (16 ounce) package confectioners' sugar, sifted
2 cups chopped pecans

Steps:

  • In a large bowl, blend together the margarine, corn syrup, vanilla and salt.n
  • Add confectioners sugar and mix well. Knead with hands and shape into rolls about 2 inches long and l/2 inch thick. Roll in crushed pecans and refrigerate until ready to serve.n
  • Variation: If desired, prepare mocha logs by adding two teaspoons of instant coffee powder to the fondant before rolling into logs.n

Nutrition Facts : Calories 1028.4 calories, Carbohydrate 140.2 g, Cholesterol 40.7 mg, Fat 54.7 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 13.1 g, Sodium 417.8 mg, Sugar 119.3 g

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Top Asked Questions

How do you make caramel fondant with pecans?
Melt caramels with water in small but heavy saucepan over low heat. Stir occasionally. Arrange pecans on wax paper. Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat. While still warm, roll in pecans to completely coat the outside. Place on prepared baking sheet to set. Repeat with remaining fondant pieces.
Can you freeze pecan candy logs?
Shape each piece into a 4 1/2- to 5-inch-long log, and wrap in parchment paper or wax paper. Freeze until firm, about 1 hour. Melt caramel and cream in top of a double boiler over medium. Place chopped pecans on a rimmed baking sheet. Unwrap frozen candy logs. Carefully dip each log into hot caramel, letting excess drip off.
Can you freeze fondant?
Beat until candy forms soft peaks and starts to lose its gloss. Spoon fondant into the prepared pan. Cut into three strips lengthwise, then crosswise in center. Freeze until firm. Roll into logs. Place back in freezer. Line another baking sheet with wax paper, set aside.

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