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1
Line a 9x5 inch loaf pan with buttered wax paper; set aside.
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2
Combine corn syrup, water and sugar in small heavy saucepan.
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3
Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
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4
Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals.
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5
Add candy thermometer.
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6
Continue to cook until mixture reaches the hard-ball stage (255 degrees F).
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7
Meanwhile, beat egg white and cream of tarter with heavy duty electric mixer, until stiff but not dry.
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8
Slowly pour hot syrup into egg white, beating constantly.
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9
Add vanilla extract.
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10
Beat until candy forms soft peaks and starts to lose its gloss.
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11
Spoon fondant into the prepared pan.
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12
Cut into three strips lengthwise, then crosswise in center.
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13
Freeze until firm.
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14
Roll into logs.
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15
Place back in freezer.
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16
Line another baking sheet with wax paper, set aside.
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17
Melt caramels with water in small but heavy saucepan over low heat.
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18
Stir occasionally.
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19
Arrange pecans on wax paper.
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20
Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat.
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21
While still warm, roll in pecans to completely coat the outside.
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22
Place on prepared baking sheet to set.
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23
Repeat with remaining fondant pieces.
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24
Reheat the caramel mixture if it becomes too thick.
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25
Cut finished logs into 1/2 inch slices.
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26
Store in the refrigerator in an airtight container between layers of wax paper or freeze for up to three months.
