CopyCat Stuckey's Pecan Log Rolls

Let's Cook

1. Step 1.

   In a small heavy saucepan, combine the corn syrup, water, and sugar. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the sugar dissolves and the mixture comes to a boil, about 5 minutes. As it heats, frequently wash down the sides of the pan with a pastry brush dipped in hot water to prevent sugar crystals from forming.

2. Step 2.

   Once the mixture boils, insert a candy thermometer into the pan without letting it touch the bottom. Continue cooking, without stirring, until the thermometer registers 255°F (hard-ball stage). This may take 10–15 minutes; keep an eye on it and adjust the heat slightly if needed to maintain a steady boil.

3. Step 3.

   While the syrup cooks, in the bowl of a heavy-duty electric mixer, beat the egg white and cream of tartar on medium-high speed until stiff but not dry peaks form. The peaks should hold their shape but still look glossy.

4. Step 4.

   When the syrup reaches 255°F, remove it from the heat. With the mixer running on medium speed, slowly and carefully pour the hot syrup in a thin, steady stream into the beaten egg white, beating constantly. Avoid pouring the syrup directly onto the beaters to prevent splattering.

5. Step 5.

   Add the vanilla and continue beating until the candy forms soft peaks and starts to lose its gloss, about 5–10 minutes. The mixture will thicken and become opaque.

6. Step 6.

   Spoon the fondant into the prepared pan (likely an 8x8-inch pan lined with parchment or waxed paper). Spread it evenly with a spatula. Let it cool and set at room temperature until firm enough to cut, about 1–2 hours.

7. Step 7.

   Once firm, cut the fondant into three strips lengthwise, then cut crosswise in the center to create six pieces. Place the pieces on a tray and freeze until firm, at least 1 hour or overnight.

8. Step 8.

   While the fondant freezes, line a baking sheet with waxed paper and set aside. Also, melt the caramels with the water in a small heavy saucepan over low heat, stirring occasionally, until smooth. Keep the caramel warm over the lowest possible heat.

9. Step 9.

   Arrange the pecans on a sheet of waxed paper. Working quickly, drop one piece of the frozen fondant into the melted caramel and turn to coat completely. Use a fork or tongs to lift it out, letting excess caramel drip off, then roll it in the pecans to coat entirely. Place the coated roll on the prepared baking sheet to set. Repeat with the remaining fondant pieces, reheating the caramel mixture briefly if it becomes too thick.

10. Step 10.

    Once all pieces are coated and set, cut the logs into 1/2-inch slices. Store the slices in the refrigerator in an airtight container between layers of waxed paper, or freeze for up to 3 months. The recipe makes six 5-inch rolls.