Title: Copycat pecan rolls (candy like you buy in stores)
 Categories: Make, Your, Own
      Yield: 1 Servings
 
      2 c  Sugar
    1/2 c  Light corn syrup
    1/2 c  Water
      1 lg Egg white
      1 ts Vanilla
      3 c  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 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