Homemade Pecan Logs 

Here's how I made pecan logs.
Pecan Logs
2 teaspoons plus 1/2 cup butter
3 3/4 cups confectioners sugar
1/2 cup nonfat dry milk powder
1/2 cup granulated sugar
1/2 cup light corn syrup
1 tsp. vanilla extract
1 cup marshmallow cream
Caramel (recipe below) or store bought caramels
4 cups chopped pecans
Butter an 8 inch square pan with the 2 tsp. of butter and set aside. Combine confectioners sugar and milk powder and set aside. In a large heavy pot combine the butter, sugar and corn syrup and cook and stir until the sugar is dissolved and mixture comes to a boil. Stir in confectioners sugar mixture, about a third at a time until well blended. Remove from the heat, stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan and when mixture has cooled to the point where it's not overly hot, add the marshmallow cream and mix well. Let cool completely then cut into bars and freeze. When the bars are frozen, prepare the Caramel or melt some store bought caramels and dip the bars in it. Quickly roll in chopped pecans.
Caramel
2 cups light corn syrup
1/2 cup water
2 cups sugar
pinch of baking soda
1/2 cup butter
1 (12 oz.) can evaporated milk
In a heavy 4 quart saucepan, combine corn syrup, water and sugar. Place over medium high heat and stir occasionally with a wooden spoon until mixture comes to a boil. Add soda and stir well. If sugar crystals are present, wash down sides of pan with a wet pastry brush. Clip on candy thermometer. Add butter and stir until thoroughly incorporated. Stirring constantly and without allowing mixture to stop boiling, slowly add milk. Continue cooking over medium heat, stirring constantly to keep mixture from scorching. When temperature reaches 242 degrees or firm ball stage, remove from heat and allow caramel to cool to 200 degrees. Dip the pecan logs. If caramel cools too much to use, reheat over low heat.