Caramel Nut Logs
rec.food.recipes/SSMNITA/2003
Makes 6 dozen candies

Filling:
1/2 cup butter
1 (7-ounce) jar marshmallow creme
4 1/2 to 5 cups powdered sugar

Coating:
1 (14-ounce) package caramels, unwrapped
2 Tbsp. butter
2 Tbsp. Half and Half
2 cups chopped salted peanuts, cashews or pecans

Microwave 1/2 cup butter and marshmallow creme in large microwave-safe bowl on HIGH, stirring once, until melted (1 1/2 to 2 1/2 minutes). Stir until well mixed.

Stir in 4 1/2 cups powdered sugar; mix well. Knead up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny. Divide mixture into 6 equal parts.

Shape each part into a 5x1-inch log. Wrap each log into plastic food wrap. Place logs onto ungreased small cookie sheet. Freeze until firm (at least 2 hours or overnight).

Line another cookie sheet with waxed paper. Set aside. Place chopped nuts on separate sheet of waxed paper. Set aside.

Place caramels, 2 Tbsp. butter and half and half in 2-quart saucepan. Cook over medium heat, stirring often, until caramels are melted and smooth. Reduce heat to low to keep caramel mixture warm.

Remove logs from freezer; unwrap. Dip one frozen log into warm caramel mixture using tongs or two-pronged meat fork; turn to coat. Remove log; allow excess caramel mixture to drip back into pan.

Place on nut-covered waxed paper. Lifting the waxed paper, roll the logs to coat with some nuts. If needed, use hands to press into caramel log. Set log on same cookie sheet to cool. Repeat with remaining logs.

Refrigerate 1 hour; wrap each log in plastic food warp. Store refrigerated. Cut log into 12 slices.

HIGH ALTITUDE: No adjustment needed.

Decorating tip: Place 1/4 cup semi-sweet chocolate chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave on HIGH for 30 seconds.

Stir; continue microwaving, stirring every 10 seconds, until melted and smooth (10 to 30 seconds). Drizzle over logs.