fondant or pecan log

this is another Christmas chocolates tradition.  my favorites are orange-flavored and chocolate-covered cherries, but the possibilities are endless!  if you've never made fondant before, i suggest either finding a tutor or trying to find a video on youtube.  it's tricky and takes a lot of practice.  it also requires a large surface on which you can pour boiling liquid (like a marble slab) and an extra-wide wooden paddle and a dutch oven or other heavy-bottomed pot.

ingredients:

4 C sugar*
1 C cream
1/2 C whole milk
2T white karo syrup
2T butter, divided
pinch salt

*if making a pecan log, use 2 1/2 C white sugar and 1 1/2C brown sugar

directions:

slather the marble slab with butter.  in heavy-bottomed pot, add sugar, cream, milk, syrup and 1 T butter.  cook over high heat until it boils, stirring constantly, whilst continually wiping the sides of the pot with water (using a basting brush) to keep sugar crystals from building up.  once it boils, turn down to medium and cook until soft ball.

pour a large circle on the outermost edges of the slab and then pour the remaining liquid inside the circle.  dot with the remaining butter and sprinkle with the vanilla.  let sit 5 min.

vigorously whip the candy in a back and forth motion, being careful to include all the candy each time.  continue until it begins to change shape and changes into a soft solid, bright white, creamy ball of yumminess.  chill in the fridge at least 30 min.  then add flavoring/nuts/cover cherries, etc and roll into whatever shapes you choose.  chill again until ready to dip in chocolate.

*if making a pecan log, roll into a log and cover with toasted pecans, wrap with plastic wrap and chill until ready to serve.