Pecan Rolls

From Debbie Swenson

3 cups sugar
3 cups cream
1/2 cup milk
1 1/2 cup white Karo syrup
1/2 tsp. salt
1 cube butter, melted
1/3 cup plus 2 Tb. flour
chopped pecans

Mix melted butter and flour together and let stand. Mix cream and milk together. Pour about half of the cream mixture in a heavy cooking pan and then add the other ingredients, except flour and butter mixture. Cook on medium heat about half and hour.

While it is cooking, prepare a 12x17 inch pan by buttering it generously and spreading pecans out on it.

Slowly add the rest of the cream mixture (never let mixture stop boiling). When it starts to darken a bit and thicken, add the butter/flour paste a spoonful at a time. Be sure to stir constantly at this point so it doesn't scorch. Watch that the temperature isn't too high, slower is better. Cook to 230 degrees. Pour into prepared pan (large cookie sheet; buttered with thick layer of pecans). Let cool until barely warm. Cut; and put center fondant in each and roll. Wrap tightly in plastic wrap. Store in the refrigerated and let warm a bit before cutting. Makes 10.

Brown Sugar Fondant (Center Filling):

3 cups sugar
1 cup brown sugar
1/3 cup white Karo syrup
2 Tb. butter (optional: if cream isn't very rich)
1 cup whipping cream
1/2 cup milk
1/4 tsp. salt

Add liquids to pan first, then sugars. Boil to between 228 and 229 degrees, or soft ball. Pour out into shallow pan and cool rapidly. (I put it outside.) When cool on the bottom, add 1 tsp. vanilla and stir or knead. (I use my Bosh dough hook and leave my Bosch outside while kneading to keep the candy cool.) It is done when it is creamy white and lumps together. Sometimes it will be crumbly. Don't worry. Put some butter on your hands and knead it. It will turn out great. Roll into the shape of pecan log centers and wrap in plastic wrap or press into a pan like fudge.