Pecan Logs

Caramel:
4 c sugar
2 c Karo syrup
1/2 lb butter
2 large cans evap milk

Cook until boils. Add milk slowly so still boiling. Firm ball.

Layer cookie sheet with pecans. Pour carmel over nuts. Set outside to cool.

6 Fondant--4 Carmel= 48 logs

Fondant:

Heat 1 cup whip cream. Add 4 1/2 cup sugar, pinch salt, 1/2 c milk, 1/3 c ckaro.

Cook over medium heat til dissolved. Turn on high heat. Cook til soft ball stage. Pour in Pyrex bowl and sit til cool. Beat until looses gloss and gets thick. Mold 1/3 sq butter with hands, Knead until creamy store in plastic bag. Spoon onto cookie sheet. Roll and cut.