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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