Piñion Rolls

Combine sugars, milk and butter in a kettle or pot and heat to boiling, stirring occasionally. Cook to 238⁰F and remove from heat. Either immerse pot in iced water or gently pour out onto cooling surface. Leave untouched until cooled to 110⁰F. Once cooled, mix in vanilla; then mix in fondant sugar. Mix/beat until sugars begin to crystallize; surface will turn from shiny to a matte sheen when this occurs. Spread out to 3/8-inch thick and allow fudge to finish cooling and crystallizing. Cut into 2-inch long logs. Melt Peter’s Caramel to 200-210⁰F and maintain at that temperature. With a dipping fork, coat each fudge log in hot caramel and immediately roll in piñion or pine nuts.