Copycat pecan rolls
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Copycat pecan rolls
  Copycat    Rolls    Candy    Pecans  
Last updated 6/12/2012 1:17:44 AM. Recipe ID 48275. Report a problem with this recipe.
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      Title: Copycat pecan rolls
 Categories: Candy, Copycat, A sent to r
      Yield: 1 Servings
 
      2 c  Granulated sugar
    1/2 c  Light corn syrup
    1/2 c  Water
      1    Egg white
      1 ts Vanilla
      3 c  Coarsely chopped pecans
           ---Caramel Coating---
      1 cn Sweetened; (14 oz.)
           -condensed milk (NOT
           -evaporated milk)
      1 c  Granulated sugar
    1/2 c  Light corn syrup
    1/8 ts Salt
 
  In a 2 quart saucepan over medium heat, stir together sugar, corn
  syrup and water until sugar dissolves and mixture boils. Without
  stirring, boil gently until a candy thermometer reaches 250 degrees,
  or a small amount of mixture dropped into very cold water forms a
  ball that is hard enough to hold its shape but still plastic. Just
  before syrup reaches 250 degrees, in the small bowl of an electric
  mixer at high speed, beat egg white and vanilla until soft peaks
  form. Beating constantly, slowly pour hot syrup over egg white
  mixture. Continue beating about 10 to 12 minutes, or until stiff
  peaks form. If mixture becomes too stiff for mixer, beat with a
  wooden spoon. Cool. Divide mixture into six portions. Shape each
  portion into a 4 x 1-inch roll. Wrap rolls in plastic wrap.
  Refrigerate at least 4 hours, or until cold and firm; a day or two if
  you like. When ready to coat rolls, spread pecans on a cookie sheet;
  set aside. Prepare Caramel Coating: In a 2 quart saucepan over low
  heat, stirring constantly, bring sweetened condensed milk, sugar,
  corn syrup and salt to the boil. Continue cooking over low heat,
  stirring almost constantly, until a candy thermometer reaches 234
  degrees (soft ball stage), about 1 hour. Remove from heat. When
  mixture stops boiling, lower rolls, one at a time, using two forks,
  into caramel coating, turning to coat com- pletely. Roll in pecans.
  Cool. Drop any remaining caramel coating by tablespoons onto chopped
  pecans to form candies. Wrap cooled rolls tightly in plastic wrap. To
  serve, slice rolls 1/4-inch thick. Yields 6 pecan rolls. 




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Recipe ID 48275 (Apr 03, 2005)

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