Ingredients
2 teaspoons plus 1/2 cup butter, softened, divided3-3/4 cups confectioners’ sugar1/2 cup nonfat dry milk powder1/2 cup sugar1/2 cup light corn syrup1 teaspoon vanilla extract1 package (14 ounces) caramels1 tablespoon milk or half-and-half cream2 cups chopped pecans
Preparation
Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners’ sugar mixture, about a third at a time, until blended.
Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool.
Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm.
Meanwhile, in a microwave, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife.
