1 LB Pecans – Chopped
1 LB Caramel(Pack of Caramels 14oz.)
3 Tbsp. Water
1/4 Cup Light Corn Syrup
1/4 Cup Water
1 Tsp. Vanilla
1-1/4 Cups Sugar
1 Egg White
1/8 Tsp. Cream of Tartar
Line a small bread pan with buttered wax paper.
Prepare the Fondant – Mix Water(1/4 cup), Corn Syrup, and Sugar in a saucepan. Heat while stirring until sugar dissolves completely and mixture boils. Insert candy thermometer and continue until mixture reaches 255°F.(Hard Ball).
While mixture boils, blend Egg White and Cream of Tartar until firm in heavy bowl mixer. While blending, pour melted sugar mixture into egg white blend slowly. Add Vanilla and continue high blend until firm. Pour into prepared pan. Allow to cool and cut into thin logs(Approx:1″x4″). Freeze until firm.
Caramel Coating – Add 3 Tbsp. Water to Caramels in a small saucepan over medium heat stirring until melted. Mixture may be re-heated if needed.
Chop Pecans course and place onto waxed paper.
Coating logs – Place log onto wire rack over saucepan. Working quickly with a large mixing spoon, dip melted caramel and coat log, rotating as needed. Move onto chopped pecans and roll to cover with pecans completely.
Wrap in waxed paper to store and keep cool and airtight. Can be frozen. Makes approx. 8 rolls.
1 box Betty Crocker™ SuperMoist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 can (20 oz) apple pie filling
1/2 cup caramel sauce
1 teaspoon sea salt
1 container (8 oz) frozen whipped topping, thawed
1/3 cup butterscotch chips
Heat oven to 350° F (325° F for dark or nonstick pan). Grease or lightly spray bottom only of 13 x 9-inch pan.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes. Add apple pie filling; beat 1 minute longer. Pour into pan.
Bake as directed on box for 13 x 9-inch pan. Cool in pan on cooling rack 20 minutes.
Meanwhile, in small bowl, mix 1/4 cup of the caramel sauce and the sea salt. Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel-salt mixture over cake, allowing it to fill in holes.
Spread cake with whipped topping. Drizzle with remaining 1/4 cup caramel sauce; top with butterscotch chips
1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix
Prepare cake mix as directed.
Pour 1/2 of the batter in a 13×9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add carmels, milk and butter and stir constantly till melted.
Pour melted carmel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.
1 (18.25- or 18.5-ounce) package chocolate cake mix
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup butter or margarine
1 (14-ounce) package caramels, unwrapped
1 cup coarsely chopped pecans
Preheat oven to 350°F. Prepare cake mix as package directs. Pour 2 cups batter into greased 13×9-inch baking pan; bake 15 minutes.
In heavy saucepan, over low heat, melt caramels and butter. Remove from heat; add EAGLE BRAND®; mix well. Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture.
Top with nuts. Return to oven; bake 25 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired. Store leftovers covered at room temperature.