Pecan Roll - cooking recipe

Ingredients

2 c. sugar
1/2 c. white corn syrup
1/2 c. water
2 egg whites, beaten stiff
1 tsp. vanilla
2 cans Eagle Brand milk
1/2 tsp. salt
1/2 c. corn syrup
2 1/2 c. chopped pecans

Preparation

Bring first three ingredients to a boil until crystals disappear.
Boil to 265\u00b0 on candy thermometer.
Add the syrup to the beaten egg whites with the vanilla.
Shape into rolls and refrigerate.
Cook, stirring until thick, the Eagle Brand milk, salt and 1/2 cup corn syrup.
Cover cold rolls with sauce.
Roll immediately in chopped pecans.
Keep refrigerated.
Slice into 1/2-inch slices to serve.