Christmas Pecan Logs - cooking recipe

Ingredients

Fondant Center
2 cups sugar
1 1/2 cups water
2 tablespoons light corn syrup
1/3 cup maraschino cherry, drained & finely chopped
Caramel Pecan Coating
14 ounces vanilla caramels
3 tablespoons butter
2 tablespoons water
2 cups chopped pecans, lightly toasted

Preparation

In pan combine sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (6 to 8 minutes).
Then reduce to medium-low heat, without stirring, till thermometer registers 240 degrees, soft-ball stage (about 30 more minutes).
Remove pan from heat; remove thermometer. Pour mixture onto a large platter. Do not scrape the cooked candy from the sides of the pan (this part tends to over-cook and gives a hard texture to the candy -- it's not worth wrecking the soft creamy center by adding this).
Cool, without stirring, until slightly warm to the touch. About an hour.
Add cherries to the mixture and beat with a wooden spoon for 10 minutes utill candy is white, creamy and has lots of air incorporated into it. (This step can also be accomplished using a paddle attachment on a food processor).
Form into logs (individual size or 2 large) and wrap in clear plastic wrap.
Place wrapped logs in the freezer for at least 1 hour.
For the coating:
In a heavy saucepan combine caramels, butter and water. Cook over low heat until caramels are melted.
Spread chopped pecans on a piece of waxed paper.
Remove the saucepan from heat. Dip the unwrapped fondant logs into the melted caramel mixture. Let excess caramel drip off the log.
Place the dipped log on the chopped pecans and roll until it is covered.
Chill 1 hour or until ready to serve. To serve, let logs stand at room temperature about 30 minutes.
Cut into 1/4 inch slices.