INGREDIENTS

INSTRUCTIONS

In a two quart saucepan over medium heat, stir together sugar, corn
syrup and water together until sugar dissolves and mixture boils.
Without stirring, boil gently until a candy thermometer reaches 250
degrees or a small amount of mixture dropped into very cold water
forms a ball that is hard enough to hold its shape but still plastic.
Just before the syrup reaches 250 degrees, in the small bowl of an
electric mixer at high speed, beat egg white and vanilla until soft
peaks form. Beating constantly, slowly pour hot syrup over egg white.
Continue beating about 10 to 12 minutes or until stiff peaks form. If
mixture becomes too thick for mixer, beat with a wooden spoon. Cool.
Divide into sixths. Shape into six 4 x 1-inch rolls. Wrap in Saran
Wrap. Refrigerate at least 4 hours or until cold and firm (a day or
two if you like).  Caramel Coating: 14    oz. can sweetened condensed
milk 1 c. sugar  1/2 c. light corn syrup 1/8    tsp. salt Combine all
ingredients in a  2 quart saucepan. Cook over low heat until
thermometer reaches 234  degrees (soft ball stage), stirring almost
constantly about 1 hour.  Remove from heat and use as directed. When
ready to coat rolls spread  pecans on a cookie sheet. When caramel
coating mixture stops boiling  lower rolls one at a time, using two
forks into caramel coating,  turning to coat completely. Roll in
pecans. Cool. Wrap cooled roll in  Saran. Slice 1/4-inch when ready to
serve.  NOTES : Notes  Posted to recipelu-digest Volume 01 Number 241
by "Diane Geary"  <diane@keyway.net> on Nov 10, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4319
Calories From Fat: 1974
Total Fat: 235.7g
Cholesterol: 0mg
Sodium: 168.4mg
Potassium: 1411.6mg
Carbohydrates: 576.9g
Fiber: 31.4g
Sugar: 543.8g
Protein: 33.6g