• 1/4 Cup Corn Syrup
• 1/4 Cup Water
• 1 1/2 Cups Sugar
• 1/8 Tsp Cream of Tartar
• 1 Large Egg White
• 1 Tsp Vanilla
• 1 Pkg 14 oz. Caramels
• 2 1/2 Tbls Heavy Cream
• 2 Cups Pecans, Coarsely Chopped

Cooking Directions

1. Line a 9 x 5 inch loaf pan with waxed paper.
2. Combine corn syrup, water and sugar in heavy saucepan.
3. Cook over medium heat, stirring constantly while sugar dissolves and mixtures begins to boil.
4. Attach candy thermometer to side of pan.
5. Continue to boil over medium heat until thermometer reaches 248°.
6. Once your mixture reaches 232° – beat egg white with cream of tartar until stiff peaks form.
7. Once the mixture reaches 248° slowly pour hot syrup over the egg white – beating constantly with a good mixer.
8. Add vanilla, beat until soft peaks form and candy starts to lose its gloss -approximately 5-8 minutes.
9. Spoon divinity into prepared pan.
10. Cut into 3 strips lengthwise, then once crosswise in center. Freeze until firm.
11. Line a sheet pan with wax paper and put chopped pecans onto pan.
12. Get another sheet pan ready with 6 sheets of wax paper.
13. Melt caramels with heavy cream in microwave – set timer for 30 second intervals stirring after each interval. Continue intervals until caramel is silky smooth but not too runny. If mixture is too runny let it sit for a few minutes to thicken back up.
14. This next step has to be done quickly.
15. Take one piece of the divinity and shape into a roll and cover with caramel. Spread caramel on with a knife until divinity is completely covered then immediately roll in pecans – then place onto a piece of wax paper and immediately roll up to seal in the ends.
16. Repeat above step until all 6 rolls are done.
17. Put into refrigerator to setup – at least 4 hours.
18. Cut logs into 1/2 inch slices. You can store in refrigerator in an airtight container for up to 3 months.