1(14oz) bag caramels 1/4 stick margarine 1/4 cup evaporated milk 1 (16oz) box powdered sugar 1 (7oz) jar marshmallow creme 1 ts vanilla 1 to 2 cups finely chopped pecans
Combine caramels, margarine, and milk in top of a double boiler over hot water: heat, stirring, until caramels are melted. Sift powdered sugar into a large bowl. Add marshmallow creme and vanilla, working until well-mixed. (use your hands). Roll sugar mixture into 10 or 11-inch “logs”, about 6-inches long and 1-inch in diameter. Place logs on waxed paper. Dip logs, one at a time, into melted caramels, covering well. Roll each log in pecans, pressing the pecans into the logs. Wrap in plastic wrap, and slice to serve.