Salted Caramel Pecan Log Recipe

Serves 6     adjust servings


  • 1/2 cup butter
  • 7 ounces marshmallow fluff (try homemade marshmallow fluff !)
  • 4-5 cups powdered sugar
  • 38 square caramel candies, unwrapped (about 11 ounces)
  • 2 Tablespoons butter
  • 2 Tablespoons half and half
  • 2 cups chopped pecans
  • 1 Tablespoon sea salt


  1. Melt together the butter and marshmallow fluff in a large pot over medium heat. Stir often so it doesn't burn. Once the butter and marshmallow are well combined, remove pot from heat.
  2. Use a wooden spoon to stir in 4 1/2 cups of powdered sugar. Work the sugar completely in to the marshmallow mixture. It will form a smooth, white dough.
  3. Remove the marshmallow mixture to a powdered sugar dusted counter top. Knead in up to 1/2 cup more sugar until the dough has a matte finish.
  4. Divide the dough in to 6 equal pieces. Roll the dough in to logs roughly 5 inches long and 1 inch thick. Wrap each log individually in plastic wrap. Freeze until solid.
  5. Prepare the caramel mixture. Melt the caramels, butter and half and half over medium low heat in a medium sized pot stirring often, until caramels are melted and mixture is combined. Turn heat to low and keep caramel mix warm.
  6. Spread pecans out on a piece of waxed paper on a counter near the stove and caramel. Sprinkle the salt over the pecans.
  7. Unwrap each marshmallow log, one by one. Use tongs to dip the log in the caramel. A spatula will help get the logs coated in the caramel. Allow the caramel to drip off the log briefly and then place the log in the pecan mixture. Draw up the sides of the waxed paper to roll the log around in the pecans to cover the log. Use your hands to press the pecans in to the caramel as it cools. Don't forget to get the ends! Place the pecan covered logs on a cookie sheet. Repeat for each log.
  8. Chill the logs in the fridge for 1 hour. Re-wrap each log in plastic wrap and store in the fridge until ready to serve. To eat, slice the logs and serve.
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