Pecan Roll

Brown Sugar Fondant:

Ingredients:

·  1 1/2 cup whipping cream

·  1/4 cup white corn syrup
·  2 cups granulated sugar
·  2 cups brown sugar
 

Directions: In a medium saucepan, combine all the ingredients. Bring to a boil and cook to 238 degrees (soft ball). Cool until you can barely keep your hand on the bottom of the pan. Scrape fondant into mixer bowl and beat until it losses its gloss. Divide into 6 pieces and shape into a log about 6 inches long. Cover with plastic until caramel is ready for fondant.

The Pecan Caramel:

Ingredients:

·  2 pounds pecan halves

·  1/4 cup butter
·  1/4 cup flour
·  2 1/2 cups whipping cream
·  1 cup white corn syrup
·  2 cups granulated sugar
 

Directions: Spread the pecan halves out on a 10 x 15 inch baking sheet. In a medium saucepan, place 1 cup whipping cream, the corn syrup, and sugar. Bring to a boil and cook until mixture turns a caramel color. Add the remaining 1 ½ cup whipping cream and cook to 240 degrees. Add butter and flour and cook to 242 degrees. Pour caramel over pecans and spread with buttered knife, if needed, to make an even caramel layer. Wait until caramel is just cool enough to handle. Cut into 6 rectangles. With the palm of your hand, press out each piece into a 5" x 7" rectangle. Place a fondant log on each piece of caramel. Roll caramel around the fondant and pinch to seal. Wrap each log in plastic and store in a cool place. Will keep up to three weeks.