| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains, Dairy |
|
|
20 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Light corn syrup |
| 1/2 |
c |
Water |
| 2 |
c |
Marshmellow creme |
| 1 |
ts |
Vanilla |
| 1/3 |
c |
Vegetable shortening |
| 1/4 |
c |
Chopped nuts; (or candied fruit OPT) |
| 1 |
c |
Confectioners sugar |
| 2 |
lb |
Chopped pecans |
| 1 1/2 |
c |
Granulated sugar |
| 1 |
c |
Light corn syrup |
| 1 |
cn |
(14 ounce 139g) sweetened condensed milk |
| 3/4 |
c |
Vegetable shortening |
| 1 1/2 |
c |
Whipping cream |
INSTRUCTIONS
CARAMEL COATING
Combine granulated sugar, corn syrup and water in heavy saucepan, cover and
cook until steam escapes freely from under lid. Remove lid; insert candy
thermometer. Cook to 256 degrees, without stirring. Remove from heat; add
marshmellow creme without stirring. Let stand 10 minutes. Beat until
mixture "breaks short"; add vanilla while beating. Add shortening, blend
well. Add nuts or fruit, if desired. Sprinkle confectioners sugar on slab
(or nonstick surface), pour mixture onto sugar and form into logs (rolls).
Dip rolls into Carmamel Coating (recipe follows) and in chopped pecans and
cover COMPLETELY. *note-- breaks short means when beaters are lifted the
candy snaps off
CARAMEL COATING: Combine all ingredients in a heavy suacepan; cook to 242
degrees on candy thermometer' stirring constantly.
Posted to TNT Recipes Digest, Vol 01, Nr 961 by
Eidasit[SMTP:Eidasit@aol.com] on Jan 24, 1998
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