About This Recipe
Old-Fashioned Pecan Logs are a classic American confection, particularly associated with roadside candy shops and holiday gift-giving. The traditional version consists of a creamy, vanilla-flavored center—often a nougat or fondant—coated in caramel and rolled in chopped pecans, then formed into a log shape. This recipe provides a simplified, homemade interpretation of that nostalgic treat.
Why You’ll Love This Recipe
This recipe yields a rich, sweet, and nutty candy with a satisfying contrast of textures. It relies on straightforward techniques and common ingredients to create a traditional-looking and tasting result. The logs are impressive for gift boxes or dessert platters and capture the essence of old-fashioned candy making.
Ingredients
For the Vanilla Center:
- 1 (7 oz) jar marshmallow creme
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 3 cups confectioners’ sugar, sifted, plus more for dusting
For the Coating:
- 1 (11 oz) package of soft caramel candies, wrappers removed
- 2 tablespoons heavy cream or milk
- 2 cups finely chopped pecans
Step by Step Instructions
- Prepare the Center: In a large mixing bowl, combine the marshmallow creme, vanilla extract, and salt. Mix with a wooden spoon or an electric mixer on low speed until blended.
- Add Sugar: Gradually add the sifted confectioners’ sugar, about one cup at a time, mixing until a very stiff dough forms. You may need to use your hands to incorporate the final portions of sugar.
- Shape the Logs: Lightly dust a work surface with confectioners’ sugar. Turn the dough out and divide it into 4 equal portions. Roll each portion into a log approximately 6 inches long and 3/4-inch in diameter. Place the shaped logs on a parchment-lined baking sheet and let them rest for 30 minutes to firm up.
- Melt the Caramel: In a medium saucepan over low heat, combine the unwrapped caramels and heavy cream. Stir constantly until the caramels are completely melted and the mixture is smooth. Remove from heat and let cool slightly, just until warm and still pourable.
- Coat the Logs: Place the chopped pecans in a shallow dish or on a plate. One at a time, place a vanilla log on a fork and spoon the warm caramel over it, rotating to coat completely. Allow excess caramel to drip off.
- Roll in Pecans: Immediately transfer the caramel-coated log to the plate of chopped pecans. Gently roll and press to adhere nuts over the entire surface. Return the finished pecan log to the parchment paper. Repeat with the remaining logs.
- Set Completely: Allow the pecan logs to set at room temperature for at least 2 hours, or until the caramel is firm, before slicing or serving.
FAQ
Can I use homemade caramel instead?
Yes, you can substitute 1 1/2 cups of a soft, pourable homemade caramel sauce for the packaged caramels and cream.
Why is my center too sticky?
The dough must be very stiff. Ensure you use the full amount of confectioners’ sugar and let the shaped logs rest to dry slightly before coating.
Can I use other nuts?
While pecans are traditional, you can use other nuts like walnuts or almonds, though the flavor will differ.
You Must Know
The consistency of the vanilla center is critical. It should be pliable but not sticky. If the dough is too soft after adding all the sugar, you can knead in additional sifted confectioners’ sugar, one tablespoon at a time, until it is no longer tacky. Work quickly when coating the logs, as the caramel will set as it cools.
Storage Tips
Store fully set Old-Fashioned Pecan Logs in a single layer in an airtight container at room temperature. Separate layers with parchment or wax paper. They will keep for up to 2 weeks. For longer storage, you can wrap them tightly and freeze for up to 3 months. Thaw in the refrigerator overnight.