1/2C & 2 tspsweet cream butterdivided and softened
3 3/4Cuppowdered sugar
1/2Cupnonfat dry milk powder
1/2Cuplight corn syrup
1bag caramels14 oz
Using the 2 tablespoons of butter coat the cookie sheet. Set aside.
Add the powdered sugar and milk powder in a bowl. Mix to combine. Set aside.
Add the remaining butter, sugar and light corn syrup in the saucepan. Continue to stir the mixture over the heat until the sugar is dissolved. This mixture will come to a boil.
While this mixture remains on the stove, slowly begin to add the powdered sugar and dry milk combination to the heated mixture (butter, sugar, and corn syrup). Add a little bit of the dry ingredients at a time. Stir as you add.
Continue to stir until all ingredients are well blended. Remove the saucepan from the heat. Stir in the vanilla. Continue to stir until the mixture starts to mound.
Spread the mixture on to the prepared cookie sheet. Set aside to slightly cool. (Cool enough only to be able to handle comfortably.) Do not allow to cool completely.
When cooled enough to handle cut the candy into four equal strips. Next cut down the middle. Shape each of the strips into a log.
Immediately wrap each log in wax paper. Transfer each log into the freezer until firm. (This can be overnight)
Add the caramel with the milk to a double boiler until melted. (Stir often) Keep the unused caramel in the double boiler to remain warm. (The caramel will set quickly)
Spread the pecans over the cookie sheet.
Using your hands coat each log with the melted caramel. Roll each caramel-coated log in the pecans.
Wrap each pecan log in wax paper. Store at room temperature in an airtight container.
Pecan Log Roll Recipe from JaMonkey https://jamonkey.com/pecan-log-rolls/