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Caramel Nut Log Recipe

Filling Ingredients:
1/2 cup butter
1 (7-ounce) jar marshmallow creme
4 1/2 to 5 cups powdered sugar

Coating Ingredients:
1 (14-ounce) package caramels, unwrapped
2 tablespoons butter
2 tablespoons half-and-half
2 cups chopped salted peanuts, cashews or pecans

Microwave 1/2 cup butter and marshmallow creme in large microwave-safe bowl on HIGH, stirring once, until melted (1 1/2 to 2 1/2 minutes). Stir until well mixed. Stir in 4 1/2 cups powdered sugar; mix well. Knead in up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny.

Divide mixture into 6 equal parts. Shape each part into 5 x 1-inch log. Wrap each log in plastic food wrap. Place logs onto ungreased baking sheet. Freeze until firm (at least 2 hours or overnight).

Line another baking sheet with waxed paper. Set aside. Place chopped nuts on another sheet of waxed paper. Set aside.

Place caramels, 2 tablespoons butter and half-and-half in 2-quart saucepan. Cook over medium heat, stirring often, until caramels are melted and smooth. Reduce heat to low to keep caramel mixture warm.

Remove logs from freezer; unwrap. Dip 1 frozen log into warm caramel mixture with tongs or two-pronged meat fork; turn to coat. Remove log allowing excess caramel mixture to drip back into pan.

Place caramel-coated log on nut-covered waxed paper. Lifting waxed paper, roll logs to coat with nuts. (If needed, use hands to press nuts into log.) Set log on prepared baking sheet to cool. Repeat with remaining logs. Refrigerate 1 hour; wrap each log in plastic food wrap. Store refrigerated. Cut each log into 12 slices.

Makes 6 dozen candies.

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