INGREDIENTS

INSTRUCTIONS

In a 2 quart saucepan over medium heat, stir together sugar, corn syrup and
water 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 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 mixture. Continue beating about 10 to 12 minutes, or until
stiff peaks form. If mixture becomes too stiff for mixer, beat with a
wooden spoon. Cool. Divide mixture into six portions. Shape each portion
into a 4 x 1-inch roll. Wrap rolls in plastic wrap. Refrigerate at least 4
hours, or until cold and firm; a day or two if you like. When ready to coat
rolls, spread pecans on a cookie sheet; set aside. Prepare Caramel Coating:
In a 2 quart saucepan over low heat, stirring constantly, bring sweetened
condensed milk, sugar, corn syrup and salt to the boil. Continue cooking
over low heat, stirring almost constantly, until a candy thermometer
reaches 234 degrees (soft ball stage), about 1 hour. Remove from heat. When
mixture stops boiling, lower rolls, one at a time, using two forks, into
caramel coating, turning to coat com- pletely. Roll in pecans. Cool. Drop
any remaining caramel coating by tablespoons onto chopped pecans to form
candies. Wrap cooled rolls tightly in plastic wrap. To serve, slice rolls
1/4-inch thick. Yields 6 pecan rolls.
Posted to recipelu-digest Volume 01 Number 231 by "Diane Geary"
<diane@keyway.net> on Nov 9, 1997

A Message from our Provider:

“You can spurn God’s love for only so long”