Pecan Logs

• 2 (13 oz.) jars marshmallow cream
• 1 tsp. vanilla
• 1/2 tsp. almond extract
• 2 to 3 lb. powdered sugar
• 3 (14 oz.) pkg. caramels
• 2 Tbsp. milk
• 8 c. chopped pecans

1. Combine first 3 ingredients in large bowl.
2. Grease hands with shortening and gradually knead enough powdered sugar into marshmallow cream mixture until consistency is stiff.
3. Divide mixture into 8 portions.
4. Shape each into a 6-inch log.
5. Wrap in plastic wrap and freeze 1 hour.
6. Combine caramels and milk in a heavy saucepan; cook over medium heat, stirring occasionally, until caramels melt and mixture is smooth.
7. Dip each log into mixture then roll in pecans.
8. Wrap in plastic wrap and store in refrigerator or freezer for up to 1 month.
9. Cut in 1/4-inch slices to serve.

marshmallow cream, vanilla, almond extract, powdered sugar, caramels, milk, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348240 (may not work)