|½ cup||Light corn syrup|
|1 large||Egg white|
|3 cups||Pecans; coarsely chopped|
In a two quart saucepan over medium heat, stir together sugar, corn syrup and water together until sugar dissolves and mixture boils. Without stirring, boil gently until a candy thermometer reaches 250 degrees or a small amount of mixture dropped into very cold water forms a ball that is hard enough to hold its shape but still plastic. Just before the syrup reaches 250 degrees, in the small bowl of an electric mixer at high speed, beat egg white and vanilla until soft peaks form. Beating constantly, slowly pour hot syrup over egg white. Continue beating about 10 to 12 minutes or until stiff peaks form. If mixture becomes too thick for mixer, beat with a wooden spoon. Cool. Divide into sixths. Shape into six 4 x 1-inch rolls. Wrap in Saran Wrap. Refrigerate at least 4 hours or until cold and firm (a day or two if you like).
14 oz. can sweetened condensed milk 1 c. sugar ½ c. light corn syrup
⅛ tsp. salt Combine all ingredients in a 2 quart saucepan. Cook over low heat until thermometer reaches 234 degrees (soft ball stage), stirring almost constantly about 1 hour. Remove from heat and use as directed. When ready to coat rolls spread pecans on a cookie sheet. When caramel coating mixture stops boiling lower rolls one at a time, using two forks into caramel coating, turning to coat completely. Roll in pecans.
Cool. Wrap cooled roll in Saran. Slice ¼-inch when ready to serve.
NOTES : Notes
Posted to recipelu-digest Volume 01 Number 241 by "Diane Geary" <diane@...> on Nov 10, 1997
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