Pecan Roll Candy

Caramel:
2 c Sugar
1 1/2 c Light corn syrup
1 cn Evaporated milk (regular size can)
1 pn Salt
2 tb Unsalted butter
2 ts Pure vanilla extract
1 c Chopped walnuts

For chocolate caramels:

Opera cream fondant:
4 c Sugar
2 c Heavy cream
1/4 c Light corn syrup
1 pn Salt
2 ts Pure vanilla extract

Combine 2 cups sugar, 1-1/2 cups light corn syrup and half a regular-size can of evaporated milk and a pinch of salt and cook in a heavy pan over moderate heat, stirring occasionally to 236�F. on a candy thermometer. Add 2 large tablespoons of unsalted butter and the remaining milk slowly so as not to let boiling stop. Stir constantly until mixture reaches 240�F. Remove from heat and add 2 teaspoons pure vanilla extract and 1 cup chopped walnuts (optional.) Pour onto a buttered pan to a depth of about 1-inch. Let cool completely, then cut in pieces and wrap in squares of cellophane, colored if desired.

For chocolate caramels, add 3 ounces of unsweetened chocolate, finely chopped, to mixture after removing it from the heat. To make pecan rolls, form Opera Cream Fondant (below) into cylinders about 5-inches long and 3/4-inch diameter, dip in hot caramel after removing from heat, then roll in pecan halves. To serve, slice cross-wise into 1/2-inch slices.

OPERA CREAM FONDANT: Combine 4 cups sugar, a pint (2 cups) of heavy cream, 1/4 cup light corn syrup and a pinch of salt and cook in a heavy pan over moderate heat, stirring occasionally to 238�F. on a candy thermometer. Remove from heat and add 2 teaspoons pure vanilla extract and pour onto a buttered platter. Let cool to lukewarm, then knead the fondant until creamy and very smooth. (This is a most important step.) Form into marble-sized balls and let set until firm, or dip balls of fondant into semi-sweet chocolate, or form fondant into cylinders about 5-inches long and 3/4-inch thick, dip in hot caramel and roll in pecans.