Copycat Pecan Rolls (Candy Like You Buy In Stores)
Copycat Rolls Candy Pecans
Last updated 6/12/2012 1:17:44 AM. Recipe ID 48276. Report a problem with this recipe.
Title: Copycat pecan rolls (candy like you buy in stores)
Categories: Make, Your, Own
Yield: 1 Servings
2 c Sugar
1/2 c Light corn syrup
1/2 c Water
1 lg Egg white
1 ts Vanilla
3 c Pecans; coarsely chopped
In a two quart saucepan over medium heat, stir together sugar, corn
syrup and water together 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 the 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.
Continue beating about 10 to 12 minutes or until stiff peaks form. If
mixture becomes too thick for mixer, beat with a wooden spoon. Cool.
Divide into sixths. Shape into six 4 x 1-inch rolls. Wrap in Saran
Wrap. Refrigerate at least 4 hours or until cold and firm (a day or
two if you like).
14 oz. can sweetened condensed milk 1 c. sugar 1/2 c. light
1/8 tsp. salt Combine all ingredients in a 2 quart saucepan.
Cook over low heat until thermometer reaches 234 degrees (soft ball
stage), stirring almost constantly about 1 hour. Remove from heat and
use as directed. When ready to coat rolls spread pecans on a cookie
sheet. When caramel coating mixture stops boiling lower rolls one at
a time, using two forks into caramel coating, turning to coat
completely. Roll in pecans. Cool. Wrap cooled roll in Saran. Slice
1/4-inch when ready to serve.
NOTES : Notes
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