CARAMEL-MOLASSES PECAN LOGS

Caramel-Molasses Pecan Logs image

Provided by Martha Stewart

Yield Makes 6 logs or 12 dozen petits fours

Number Of Ingredients 8

2 cups sugar
1 cup light corn syrup
1 cup unsulfured molasses
1 cup (2 sticks) unsalted butter
1 3/4 cups heavy cream
3 cups pecans (about 9 ounces), coarsely chopped
2 pounds best-quality bittersweet chocolate, finely chopped
1 tablespoon vegetable shortening

Steps:

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.