1/4 cup corn syrupMakes six 5" rolls.
1/4 cup water
1 1/4 cups sugar
1 egg white
1/8 tsp. cream of tartar
1 tsp. vanilla
1 package(14 oz.) caramels
3 Tbsp. water
2 cups coarsely chopped pecans
Line a 9x5" loaf pan with buttered waxed paper; set aside.
Combine corn syrup, water and sugar in small heavy saucepan.
Cook over medium heat , stirring constantly, until sugar dissolves
and mixture comes to a boil. Wash down side of pan with pastry
brush dipped in hot water frequently, to remove sugar crystals.
Add candy thermometer. Continue to cook until mixture reaches
the hard−ball stage (255*) Meanwhile, beat egg white and cream
of tartar with heavy duty electric mixer, until stiff but not dry.
Slowly pour hot syrup into egg white, beating constantly. Add
vanilla, beat until candy forms soft peaks and starts to lose its
gloss. Spoon fondant into prepared pan. Cut into three strips
lengthwise, then crosswise in center. Freeze till firm.
Line a baking sheet with waxed paper, set aside. Melt caramels
with water in small heavy saucepan, over low heat, stirring
occasionally. Arrange pecans on waxed paper.
Working quickly, drop 1 piece of the frozen fondant into melted
caramels to coat. Roll in pecans to completely coat. Place on
prepared baking sheet to set. Repeat with remaining fondant
pieces, reheating caramel mixture if it becomes too thick.
Cut logs into 1/2" slices. Store in fridge in airtight container
between layers of waxed paper or freeze up to 3 months.