makes approximately eight 4-inch logs
1. Mix cream, almond and vanilla in a large bowl (wooden spoon works well).
2. Add in sifted sugar, kneading into the cream mixture as it's added. This sounds like it's going to be hard, but it isn't at all. Think of watching taffy being made, and how it's pulled and stretched. It takes a little while, but eventually, as you press and fold the marshmallow mixture, the sugar will become incorporated.
3. Roll cream into four eight-inch logs, about an inch in diameter. Cut in half and wrap in wax paper, twisting ends to seal. Store in refrigerator overnight, or at least 4-5 hours.
4. About 20 minutes before removing logs, melt caramels in double broiler. You can do this by placing a heat safe bowl in a sauce pan with 1 to 2 inches of boiling water. Make sure the bowl is bigger than the pan, so that it sits above the water and not in it. Stir intermittently to keep caramels moving and melting evenly. You can also heat in microwave in 15-20 second increments, stirring each time once caramels begin to melt.
5. Add milk as caramels melt to ease stirring and thin out the caramel.
6. Remove logs from fridge and dip in caramel (I used tongs), allowing some of the excess to drip off. Place in pan of chopped pecans and scoop pecan over log to help with the rolling of the log to cover. This keeps it from sticking to your hands. As you roll, gently press to ensure pecans stick.
7. Re-wrap logs in wax paper and store in a cool, dry place.