Caramel Nut Log Recipes

Steps:

• 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.
• Place onto surface lightly sprinkled with powdered sugar; 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 into 5x1-inch log; wrap in plastic food wrap.
• 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& 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 log into warm caramel mixture with tongs or two-pronged meat fork.
• Turn to coat; allow excess caramel mixture to drip back into pan.
• Place caramel-coated log on nut-covered waxed paper.
• Lifting waxed paper, roll log to coat with nuts.
• (Use hands to press nuts into log, if necessary.) Set log onto waxed paper-lined baking sheet to cool.
• Repeat with remaining logs.
• Refrigerate 1 hour; wrap each log in plastic food wrap.
• Store refrigerated.
• To serve, cut each log into 12 slices; place each into foil candy cup.

Steps:

• Melt candy, butter and cream in microwave at medium, stirring frequently.
• Add marshmallows and nuts.
• Roll in coconut flakes.
• Shape into two logs and freeze.
• Cut into slices.

Steps:

• 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.