1(14oz) bag caramels
1/4 stick margarine
1/4 cup evaporated milk
1 (16oz) box powdered sugar
1 (7oz) jar marshmallow creme
1 ts vanilla
1 to 2 cups finely chopped pecans
Combine caramels, margarine, and milk in top of a double boiler over hot
water: heat, stirring, until caramels are melted. Sift powdered sugar into a
large bowl. Add marshmallow creme and vanilla, working until well-mixed.
(use your hands). Roll sugar mixture into 10 or 11-inch "logs", about
6-inches long and 1-inch in diameter. Place logs on waxed paper. Dip logs,
one at a time, into melted caramels, covering well. Roll each log in pecans,
pressing the pecans into the logs. Wrap in plastic wrap, and slice to serve.
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