Pecan Logs

1. 1

   Combine first 3 ingredients in large bowl.

2. 2

   Grease hands with shortening and gradually knead enough powdered sugar into marshmallow cream mixture until consistency is stiff.

3. 3

   Divide mixture into 8 portions.

4. 4

   Shape each into a 6-inch log.

5. 5

   Wrap in plastic wrap and freeze 1 hour.

6. 6

   Combine caramels and milk in a heavy saucepan; cook over medium heat, stirring occasionally, until caramels melt and mixture is smooth.

7. 7

   Dip each log into mixture then roll in pecans.

8. 8

   Wrap in plastic wrap and store in refrigerator or freezer for up to 1 month.

9. 9

   Cut in 1/4-inch slices to serve.

No additional tips available.