Caramel Pecan Logs - cooking recipe

Ingredients

fondant, ripened
1 (14 oz.) pkg. vanilla caramels
3 Tbsp. margarine
2 Tbsp. milk
2 c. chopped pecans

Preparation

Prepare fondant according to recipe directions. Let stand (ripen) at room temperature for 24 hours. Divide ripened fondant into fourths. Shape each piece into a 3-inch long log. In a heavy 1 1/2-quart saucepan, combine caramels, margarine and milk. Cook over low heat, stirring occasionally, until caramels are melted.