Chocolate Pecan Roll

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Candy

Ingredients

  • 14-ounce can sweetened condensed milk (NOT evaporated milk)
  • 2 one-ounce squares of unsweetened chocolate (I used Baker’s)
  • 2 1/2 cups semi-sweet chocolate chips (15 ounces)
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract ***
  • pinch of salt
  • 8-ounce package dried apricots (or pineapple, or cherries, or whatever)
  • 1 1/2 cups roughly chopped pecans (measure after chopping)
  • Hannah’s 2nd Note: You don’t absolutely positively have to use unsweetened chocolate squares. If you don’t have them on hand, just use three cups of semi-sweet chocolate chips instead of 2 1/2 cups and it’ll work out just fine.
  • Chop the dried fruit into pea-sized pieces. Then chop the pecans and measure out one and a half cups. (This is easy to do if you have a food processor, but a knife and chopping board will work also.)
  • Chop the squares of unsweetened chocolate into chip-sized pieces. (They’ll melt faster that way.) Empty the can of sweetened condensed milk into a 2-quart saucepan. Add the unsweetened chocolate pieces and the semi-sweet chocolate chips.
  • Stir the mixture over low heat until the chocolate has melted. Give a final stir and take the pan from the heat.
  • Mix in the butter, flavor extract, salt, and the dried fruit. (Don’t add the nuts yet—they’re for later when you make the rolls.)
  • Put the saucepan in the refrigerator and chill the candy for 30 to 40 minutes.
  • Take the pan out of the refrigerator and divide the candy in half. Place each half on a two-foot-long piece of waxed paper.
  • Shape each half into a roll that’s approximately a foot and a half long and about 11/2 inches in diameter.
  • Roll the candy logs in the chopped nuts, coating them as evenly as you can. Press the nuts in slightly so they’ll stick to the outside of the roll.
  • Roll the finished logs in clean waxed paper, twist the ends closed, and place them in the refrigerator for at least two hours to harden.
  • Cut the candy rolls into half-inch slices with a sharp knife.

Directions

  1. Chop the dried fruit into pea-sized pieces. Then chop the pecans and measure out one and a half cups. Chop the squares of unsweetened chocolate into chip-sized pieces.

  2. Empty the can of sweetened condensed milk into a 2-quart saucepan. Add the unsweetened chocolate pieces and the semi-sweet chocolate chips.

  3. Stir the mixture over low heat until the chocolate has melted. Give a final stir and take the pan from the heat.

  4. Mix in the butter, flavor extract, salt, and the dried fruit. (Don’t add the nuts yet—they’re for later when you make the rolls.)

  5. Put the saucepan in the refrigerator and chill the candy for 30 to 40 minutes.

  6. Take the pan out of the refrigerator and divide the candy in half. Place each half on a two-foot-long piece of waxed paper.

  7. Shape each half into a roll that’s approximately a foot and a half long and about 1½ inches in diameter.

  8. Roll the candy logs in the chopped nuts, coating them as evenly as you can. Press the nuts in slightly so they’ll stick to the outside of the roll.

  9. Roll the finished logs in clean waxed paper, twist the ends closed, and place them in the refrigerator for at least two hours to harden.

  10. Cut the candy rolls into half-inch slices with a sharp knife.

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