Difference between revisions of "Pecan Roll"
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* 1 cup [[light brown sugar]] | * 1 cup [[light brown sugar]] | ||
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# Boil cream, sugar, syrup, to soft-ball stage (234°F – 238°F). | # Boil cream, sugar, syrup, to soft-ball stage (234°F – 238°F). | ||
# Cool to room temperature, then beat till creamy. | # Cool to room temperature, then beat till creamy. | ||
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__NOTOC__ | __NOTOC__ | ||
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[[Category:Candy Recipes]] | [[Category:Candy Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
Latest revision as of 16:23, 11 July 2012
Description
Contributed by Paula in California via Catsrecipes Y-Group
Ingredients
- 1 cup cream
- 2 cups sugar
- ½ cup white corn syrup
- 1½ cups pecans
- 1 cup light brown sugar
Procedures
- Boil cream, sugar, syrup, to soft-ball stage (234°F – 238°F).
- Cool to room temperature, then beat till creamy.
- Turn out onto board dusted with powdered sugar, knead until firm.
- Shape into a roll and cover the outside with pecans.
- Put in cool place to harden.
- Slice when firm with a sharp knife.
Note
Pecans can also be worked into the candy roll while kneading.
