One 7 ounce jar marshmallow creme
1 1/2 teaspoon vanilla
1 pound confectioner's sugar
1 1/2 pounds caramels
2 tablespoons water
1 pound pecans, coarsely chopped
Mix together marshmallow creme, and vanilla in a large bowl. Add 1/2 pound confectioner's sugar,
stir with wooden spoon until crumbly. Work in remaining confectioner's sugar with hands, kneading
and folding until mixture is smooth and not sticky. Rinse hands several times but do not dry.
Form into 6 log centers. Wrap loosely in waxed paper and freeze at lest 24 hours. Melt caramels in water in top of double boiler, stirring well. Remove from heat. Dip frozen log centers, one at a time, with tongs into hot caramel. Coat well. Place on waxed paper until cooled. Wrap each in plastic wrap.
Store in freezer or refrigerator. Slice into 1/2 inch pieces to serve. Yields 6 six inch logs.
