Cookies, Candy & Desserts |
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Caramel Rolls - 1996
Recipe courtesy of Patty Wiederholt
INGREDIENTS
PREPARATION
Combine 2 1/2 cups sugar and 1 cup evaporated milk in a heavy saucepan. Cook over medium heat until candy thermometer reached 234 degrees F. Stir often. Add the dates and cook until the mixture reached 234 degrees again, stirring constantly. Remove from the heat and stir in the chopped nuts. Turn mixture onto a well-buttered cookie sheet. Work back and forth with a spatula until you can knead the mixture with your hands. Butter your hands and knead until mixture is creamy and begins to harden. Shape into four rolls. Wrap each roll in heavy waxed paper and chill thoroughly.
To make the caramel coating, cook the 1 cup of sugar, salt, and syrup rapidly to 242 degrees, stirring often. Keeping the mixture over the heat, gradually add the butter and 3/4 cup milk. Make sure the mixture does not stop boiling at any time. Continue to cook over medium heat, stirring constantly until the mixture reached 242 degrees F. Watch for scorching. This takes about 15 to 20 minutes. Remove from heat and add vanilla. Let stand until the mixture stops bubbling.
To finish the caramel rolls, place a sheet of heavy waxed paper on a cookie sheet. Spread 1 1/2 Cups whole and chopped pecans in the center of the sheet. Prepare another cookie sheet with waxed paper. Unwrap the chilled rolls. Place one fork at each end of the roll. Pick up the roll and lower it into the syrup. When cover with syrup, remove at once and place on nuts. Roll quickly so that the whole surface is covered. The rolls must not touch waxed paper until they are covered with nuts. Press the nuts into the rolls. Chill the rolls, and then slice using a very sharp knife.
- 2 ½ Cups Sugar
- 1 Cup Evaporated milk
- 2 Cups Nuts -- Chopped
- 1 Cup Dates -- Chopped
- 1 Cup Sugar
- pinch Salt
- 1 Cup Corn Syrup
- 4 Tablespoons Margarine
- ¾ Cup Evaporated milk
- ½ Teaspoon Vanilla
- 1 ½ Cups Pecans -- Whole & Chopped
PREPARATION
Combine 2 1/2 cups sugar and 1 cup evaporated milk in a heavy saucepan. Cook over medium heat until candy thermometer reached 234 degrees F. Stir often. Add the dates and cook until the mixture reached 234 degrees again, stirring constantly. Remove from the heat and stir in the chopped nuts. Turn mixture onto a well-buttered cookie sheet. Work back and forth with a spatula until you can knead the mixture with your hands. Butter your hands and knead until mixture is creamy and begins to harden. Shape into four rolls. Wrap each roll in heavy waxed paper and chill thoroughly.
To make the caramel coating, cook the 1 cup of sugar, salt, and syrup rapidly to 242 degrees, stirring often. Keeping the mixture over the heat, gradually add the butter and 3/4 cup milk. Make sure the mixture does not stop boiling at any time. Continue to cook over medium heat, stirring constantly until the mixture reached 242 degrees F. Watch for scorching. This takes about 15 to 20 minutes. Remove from heat and add vanilla. Let stand until the mixture stops bubbling.
To finish the caramel rolls, place a sheet of heavy waxed paper on a cookie sheet. Spread 1 1/2 Cups whole and chopped pecans in the center of the sheet. Prepare another cookie sheet with waxed paper. Unwrap the chilled rolls. Place one fork at each end of the roll. Pick up the roll and lower it into the syrup. When cover with syrup, remove at once and place on nuts. Roll quickly so that the whole surface is covered. The rolls must not touch waxed paper until they are covered with nuts. Press the nuts into the rolls. Chill the rolls, and then slice using a very sharp knife.
