Pecan Log from Mary Heaton obtained from Jackie Francisco

Center
     3 C. sugar
     1/4 C. Milk
     1/8 tsp. Salt
     1C. Cream
     1C. Butter
     3Tbsp. White Karo
Cook slowly till sugar is dissolved. Heat to medium(230 or soft ball stage)
Pour into glass cake pan. Cool quickly.
When you can touch and not burn hand start to beat for about 25 min.
When creamy make 9 small rolls. Cool.
Or use Dry Fondant 


Caramel
    2C. Sugar
    2C. Cream
    1 sq. Butter
    1/2C. Milk
    1C. Karo
    1/8 tsp. Salt
    1/2 C. Flour

Mix 1/2 cream and milk. set aside. put 1 C. cream in pan. add sugar, Karo and salt.
Cook slowly for 25 min. until pale. add rest of cream and cook to 224 degrees or until thickened.
Mix butter and flour. add to mixture. cook to 230 degrees.

Grease cookie sheet, spread 5 C. chopped pecans over it. Pour caramel over nuts.
Cool and cut into 9 pieces. Roll around Centers.


IDAHO SPUDS
Mary Heaton

2lg. Cool Whip
1lg pkg. milk chocolate chips
1lg. Hershey bar with or without almonds
1pkg. Knox gelatin

Melt chips and candy bar, when add cool whip and dry gelatin.
Mix well. Drop by tsp. into coconut or chopped nuts;
cover well. Put on waxed paper.