Caramel Molasses Pecan Logs

These wonderfully delicious Caramel Molasses Pecan Logs should be refrigerated until serving.

2 cups sugar

1 cup light corn syrup

1 cup molasses

1 cup butter

3 cups pecans, coarsely chopped

2 lbs. best-quality bittersweet chocolate, finely chopped

1 Tbsp. pure vegetable shortening

Line an 8 inch square baking pan with plastic wrap, leaving a 2  inch overhang. Set aside.

Combine sugar, corn syrup, molasses, butter and heavy cream in a large heavy bottomed saucepan set over medium-high heat.

Clip a candy thermometer onto the saucepan. Cook, stirring occasionally, until the mixture reaches 250 degrees, about 12 minutes.

Pour the caramel into the prepared pan, freeze until cool and set, about 1 hour.

Invert the pan onto a cutting board, pop out the caramel, remove plastic, and cut into six sticks.

Line a baking sheet with parchment paper. Place the chopped pecans on another piece of parchment.

Roll each stick in the nuts, forming a log and coating completely.

Place logs on the baking sheet and transfer to the refrigerator.

Place chocolate and shortening in the top of a double boiler or in a heat proof bowl set over a pan of simmering water. Stir until melted, remove from the heat.

Remove the logs from the refrigerator. Using a pastry brush, coat each log with a log with a layer of chocolate and return to the baking sheet.

Chill until set, about 15 minutes.

Meanwhile, pour remaining chocolate into a 4 1/2 x 9 inch loaf pan.

Roll logs in chocolate, one at a time, coating completely.

Return logs to baking sheet, refrigerate until set, about 15 minutes more.

For petits fours, slice each log into 24 1/2 inch thick slices, place in petits fours cups and serve.

Makes 6 logs or 12 dozen petits fours

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