Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Caramel-Molasses Pecan Logs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 15, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes 6 logs or 12 dozen petits fours This is a caramel pecan treat is a decadent candy that's easily made in to logs or petits fours. Ingredients 2 cups sugar 1 cup light corn syrup 1 cup unsulfured molasses 1 cup (2 sticks) unsalted butter 1 ¾ cups heavy cream 3 cups pecans (about 9 ounces), coarsely chopped 2 pounds best-quality bittersweet chocolate, finely chopped 1 tablespoon vegetable shortening Directions Line an 8-inch-square baking pan with a piece of plastic wrap, leaving a 2-inch overhang. Set baking pan aside. Combine sugar, corn syrup, molasses, butter, and heavy cream in a large heavy-bottomed saucepan set over medium-high heat. Cook, stirring occasionally, until a candy thermometer registers 250 degrees, about 12 minutes. Pour caramel into prepared pan; freeze until cool and set, about 1 hour. Invert pan of caramel onto a cutting board, and pop out the caramel; remove plastic. Cut the square into six equal sticks. Line a baking sheet with parchment. Place chopped pecans on a piece of parchment. Roll each stick in the nuts, forming a log and coating completely. Place logs on baking sheet, and transfer to the refrigerator. Place the chopped chocolate and the shortening in the top of a double boiler or a heat-proof bowl set over a pan of simmering water. Stir mixture until melted, and remove from heat. Remove logs from refrigerator. Using a pastry brush, coat each log with a layer of chocolate, and return to baking sheet. Chill until chocolate has set, about 15 minutes. Keep remaining chocolate melted. Pour remaining chocolate into a 4 1/2 by 9-inch loaf pan. Roll logs in chocolate, one at a time, coating completely. Return logs to baking sheet, and refrigerate until set, about 15 minutes more. To make petits fours, slice each log into 24 1/3-inch-thick slices; place in petit-four cups, and serve immediately. Cook's Notes Any coarsely chopped nut can be used in place of the pecans. Rate it Print