Preparation / Directions:
In a 2 quart saucepan over medium heat, stir together sugar, corn syrup and water 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 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 mixture. Continue beating about 10 to 12 minutes, or until stiff peaks form. If mixture becomes too stiff for mixer, beat with a wooden spoon. Cool. Divide mixture into six portions. Shape each portion into a 4 x 1-inch roll. Wrap rolls in plastic wrap. Refrigerate at least 4 hours, or until cold and firm; a day or two if you like. When ready to coat rolls, spread pecans on a cookie sheet; set aside. Prepare Caramel Coating: In a 2 quart saucepan over low heat, stirring constantly, bring sweetened condensed milk, sugar, corn syrup and salt to the boil. Continue cooking over low heat, stirring almost constantly, until a candy thermometer reaches 234 degrees (soft ball stage), about 1 hour. Remove from heat. When mixture stops boiling, lower rolls, one at a time, using two forks, into caramel coating, turning to coat com- pletely. Roll in pecans. Cool. Drop any remaining caramel coating by tablespoons onto chopped pecans to form candies. Wrap cooled rolls tightly in plastic wrap. To serve, slice rolls 1/4-inch thick.