It seems that around the holidays, this is when we dig out our old recipes that have been a part of our families for years. Often, it’s just at the holidays when many special recipes are made. We wouldn’t appreciate them as much if we had them more than just at the holidays. Sometimes, our favorite recipes get misplaced or even lost. That was the situation with the recipe I’m sharing today.
Back in the late 1960’s, there was a Christmas candy recipe that was making the rounds among bakers at that time. It was an interesting candy, which was made with butterscotch morsels and sweetened condensed milk, which was much like the consistency of fudge. My mother used to make this candy and I remembered it very well. I hadn’t eaten it in years and forgot about it with the passage of time. Then a while back, I was very surprised when I found the recipe for this very confection I had long forgotten, “Butterscotch Yule Log”.
If you mention “Yule Log” to many cooks, most will immediately think of a cake that’s filled with a buttercream icing and shaped to look like a wooden log. These are very popular at Christmas, but are quite time consuming to prepare. This is an easy-made candy and one that’s not too expensive to do, either. You begin by melting butterscotch morsels. Once these are melted, you add sweetened condensed milk, along with some vanilla extract and chopped nuts. This is now chilled until firm enough to handle. This is now formed into a 12-inch log, using waxed paper as your guide. This is now unrolled and with a fork, the tines are dragged along the surface of the log to give it a log-type appearance. Finally, the log is brushed with egg white and covered with pecan halves. It’s now wrapped again and chilled. When ready, simply slice into 1/2 inch slices and there you have it!
Because of the concern with consuming raw eggs, if you wanted to, you could replace brushing the log with light corn syrup, such as Karo. This would enable the nuts to stick to the log without any concern of safety from the egg white. Simply brush a light coat of the syrup on the log and press the pecans on the surface.
A while back, I shared another butterscotch recipe, which was for “Unchocolate Cake”. This is a cake full of butterscotch flavor. To get the recipe, click on the embedded link to get it.
Have fun making this piece of holiday nostalgia, which tastes equally as good now and back then!
BUTTERSCOTCH YULE LOG
- 1 cup butterscotch morsels
- 1/3 cup sweetened condensed milk, such as Eagle Brand
- 1/2 teaspoon vanilla extract
- 1/3 cup chopped pecans
- slightly beaten egg white OR light corn syrup
- pecan halves
Melt the butterscotch morsels over very low heat. Remove from heat and stir in the sweetened condensed milk and the vanilla extract. Blend well. Add the chopped pecans. Chill until firm enough to handle. Using a sheet of waxed paper as a guide, form candy into a 12-inch log, rolling tightly to shape evenly. Unroll and mark with the tines of a fork. Brush with egg white or corn syrup and press pecan halves into the surface of the log to cover completely. Rewrap with waxed paper and chill. With a sharp knife, cut into 1/2 inch slices. Yield: about 2 dozen pieces.