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Caramel-Molasses Pecan Logs
Recipe Summary
Yield: Makes 6 logs or 12 dozen petits fours
Ingredients
Ingredient Checklist
2 cups sugar
1 cup light corn syrup
1 cup unsulfured molasses
1 cup (2 sticks) unsalted butter
1 3/4 cups heavy cream
3 cups pecans (about 9 ounces), coarsely chopped
2 pounds best-quality bittersweet chocolate, finely chopped
1 tablespoon vegetable shortening
Cook's Notes
Any coarsely chopped nut can be used in place of the pecans.
Gallery
Caramel-Molasses Pecan Logs
Recipe Summary
Yield: Makes 6 logs or 12 dozen petits fours
Gallery
Caramel-Molasses Pecan Logs
Caramel-Molasses Pecan Logs
Caramel-Molasses Pecan Logs
Recipe Summary
Yield: Makes 6 logs or 12 dozen petits fours
Recipe Summary
Yield: Makes 6 logs or 12 dozen petits fours
Yield: Makes 6 logs or 12 dozen petits fours
Makes 6 logs or 12 dozen petits fours
Ingredients
Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup unsulfured molasses
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups heavy cream
- 3 cups pecans (about 9 ounces), coarsely chopped
- 2 pounds best-quality bittersweet chocolate, finely chopped
- 1 tablespoon vegetable shortening
Directions
Line an 8-inch-square baking pan with a piece of plastic wrap, leaving a 2-inch overhang. Set baking pan aside.
Combine sugar, corn syrup, molasses, butter, and heavy cream in a large heavy-bottomed saucepan set over medium-high heat. Cook, stirring occasionally, until a candy thermometer registers 250 degrees, about 12 minutes. Pour caramel into prepared pan; freeze until cool and set, about 1 hour.
Invert pan of caramel onto a cutting board, and pop out the caramel; remove plastic. Cut the square into six equal sticks.
Line a baking sheet with parchment. Place chopped pecans on a piece of parchment. Roll each stick in the nuts, forming a log and coating completely. Place logs on baking sheet, and transfer to the refrigerator.
Place the chopped chocolate and the shortening in the top of a double boiler or a heat-proof bowl set over a pan of simmering water. Stir mixture until melted, and remove from heat. Remove logs from refrigerator.
Using a pastry brush, coat each log with a layer of chocolate, and return to baking sheet. Chill until chocolate has set, about 15 minutes. Keep remaining chocolate melted.
Pour remaining chocolate into a 4 1/2 by 9-inch loaf pan. Roll logs in chocolate, one at a time, coating completely. Return logs to baking sheet, and refrigerate until set, about 15 minutes more.
To make petits fours, slice each log into 24 1/3-inch-thick slices; place in petit-four cups, and serve immediately.
Cook's Notes
Any coarsely chopped nut can be used in place of the pecans.
Cook’s Notes
Any coarsely chopped nut can be used in place of the pecans.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Caramel-Molasses Pecan Logs
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Reviews:
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All Reviews for Caramel-Molasses Pecan Logs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
