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
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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.
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Empty the can of sweetened condensed milk into a 2-quart saucepan. Add the unsweetened chocolate pieces and the semi-sweet chocolate chips.
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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.)
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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 1½ 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.
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Cut the candy rolls into half-inch slices with a sharp knife.