Candy Contest Recipes First Place - Caramel Pecan Logs $10 cash prize By T A'l l.K IA GOt K No ouk foiii;int ' ci:j Karo syrup 1 lsf,'v.;',:::a ; t.-.p. salt 1 lb. poxriurrd sugar In large mixing bowl at medium si'cd, beat margarine, Karo syrup, vanilla and salt until smooth. Sift in powdered sugar all at one time before mixing. With wooden spoon, then with hands, work until smooth (do not butter hands). Knead on board a few minutes until well-hk'ndid. well-hk'ndid. Store in plastic bag in refrigerator. 1 2 3 Caramels: 1 cup light Karo syrup 2 cups sugar 3 cups heavy cream (added one at a time) Butter a cookie sheet with sides. Blend thoroughly in heavy saucepan: 1 cup syrup, 2 cups sugar, 1 cup heavy cream. Stir until dissolved, wash down sides of pan when it starts to boil. On medium high heat, boil to 232 degrees or soft ball stage. (This temperature is for PI. Grove). Remove from heat, but do not take spoon or thermometer from pan. Add 1 more cup of cream, boil again to soft ball stage or 232. Remove from heat again, add 1 more cup of cream, boil again to above tem perature. Immediately pour in buttered pan. Cool several hours. To make the logs: Fondant recipe makes 12 logs, so does the caramel recipe. Shape fondant into logs 3 58" long and 1" diameter. Cut caramel in pan into four strips, each 3 38" wide along long edge of pan. Lay fondant roll on caramel strip crosswise and roll up caramel until edges just meet. Cut off caramel where edges meet, seal edges of caramel with fingers and remove from pan and roll in a plate of chopped pecans, wrap in plastic wrap and freeze. 2nd Place - Caramel Pecan Nut Logs $20 cash prize By BARBARA BIRK Divinity (double this recipe) 3 egg whites (room temperature) Beat until stiff - set aside. Boil to 250: 3 cups sugar, 23 cup light corn syrup, 23 cup water. Slowly pour boiled mixture into beaten egg whites and beat until Divinity will set up when tested. Add 2 teaspooons vanilla. Do not overheat ! Divide Divinity into 12 mounds on waxed paper. With buttered hands, mold into 12 log-shapes. Caramel: 3 cups heavy whipping cream ! 1 Va cup white Karo syrup ; 2 cups sugar ' 'm tsp. salt ; tsp. vanilla Put about one-third of the cream into a heavy cooking pan, along with the sugar, salt and Karo. Cook over fairly low heat for about one- half hour, or until it becomes a pale beige in color. Turn up the heat and add about half of the remaining cream. DO NOT let it stop boiling as you are adding the cream or it will likely curdle. (If it curdles add a pinch of baking soda & stir.) Add the rest of the cream about 15 or 20 minutes later, and cook to a firm, soft ball, 230-232. Stirring is not necessary except when adding the liquid and at the last when the syrup becomes thick and might stick to the bottom of the pan. Have a jelly roll pan buttered and pour the hot caramel onto it and let it cool until warm. Divide into 12 rectangular pieces in the pan. Lift each piece of caramel and wrap around center. Roll in chopped pecans. Wrap each roll in plastic wrap and then foil. Store in refrigerator. They will keep for several months just fine. For 12 nut logs it takes approximately 2V2 to 3 12 oz. bags of pecans. NOTE: Butter hands well when working with caramel as you wrap the centers. Slice and enjoy! You may want to wrap the centers cen-ters the following way: Butter a large jelly roll pan and put a very thick layer of pecan pieces in the pan. It will take approximately ap-proximately two pounds. Pour the hot caramel over the nuts and spread smooth. Let cool until warm. While still warm cut into 12 rectangular rec-tangular pieces. Place one piece, nut side down on waxed paper sprinkled with chopped pecans and flatten with hand. Place desired center on the caramel and cover completely with the caramel. Just wrap around the center and tuck the ends under. Varous other centers may be used - fondant, penouche, etc. Honorable Mention - Pecan Roll Free subscription JL By GAY LYNN HADFIELD Fondant Center: 4 cups sugar 2 cups cream 1 cube butter 3 Tbsp. white Karo syrup Cook to soft ball stage. Remove from heat and cool in cold water leaving in pan. Do not disturb during cooling process. Cool at least 43 minutes. Beat until it turns creamy and can be molded with hands. Cook caramel while fondant is cooling. Caramel: 3 cups sugar 3 cups medium cream IV3 cups Karo syrup 2 cubes butter 1 cup flour IV2 pounds pecan halves Put sugar, Karo and IV2 cups cream in heavy pan and cook to soft " ball stage. Put remainder of cream (warmed), IV2 cups into caramel mixture stirring constantly. Cook again to soft ball stage. Add flour and butter which has been melted and warmed and cook to 228 degrees. Pour into pans and add pecans which have been warmed in oven while mixture is cooling. When caramel mixture is cooled and set up, cut and wrap around the fondant mixture.