Recipe - Copycat Pecan Rolls (Candy Like You Buy In Stores)

2 cup Sugar
One half cup Light corn syrup
One half cup Water
1 lg Egg white
1 teaspoon Vanilla
3 cup Pecans; coarsely chopped
Caramel Coating

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
1inch 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 One half 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 1/4inch when ready to serve.

NOTES : Notes

Posted to recipeludigest Volume 01 Number 241 by "Diane Geary"
diane@keyway.net on Nov 10, 1997