Rather than serving it in small squares like a traditional chocolate fudge, this rich and sweet homemade holiday treat is instead cut into slices before serving.
Butterscotch yule log: Almost as easy as falling off a you-know-what (1967)
ALSO TRY: No-bake chocolate-butterscotch candy bar cookies made with Cheerios (1980)
Butterscotch yule log
Ingredients
- 1 cup Butterscotch-flavored morsels
- 1/3 cup sweetened condensed milk
- 1/2 tsp. vanilla
- 1/3 cup chopped pecans
- Slightly-beaten egg white*
- 3/4 cup of pecan halves
Instructions
- Melt morsels over hot (not boiling) water.
- Remove from heat, stir in milk and vanilla.
- Add chopped nuts, mix well.
- Chill until firm enough to handle (1-2 hours)
- Form into a 12-inch roll on waxed paper. Roll tightly in wax paper to shape evenly.
- Unroll and mark surface lengthwise with tines of fork to create decorative wood grain-like design.
- Brush the top with egg whites.*
- Press pecan halves into roll to completely cover surface.
- Wrap in waxed paper. Chill for at least 2 hours.
- Cut in 1/2-inch slices with sharp knife. Makes about 2 dozen.
Notes
* This vintage recipe calls for uncooked egg, the use of which is now considered unsafe. To help hold the nuts to the surface, we suggest instead using warm water mixed with meringue powder or dried egg whites, or making a light glaze from powdered sugar and milk.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 84Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 45mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 1g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
