2 c. marshmallow cream
1 tsp. vanilla
14 oz. caramel
2 c. chopped pecans
1 lb. powdered sugar
1/4 tsp. butter flavor
2 tbsp. whipping cream

Combine marshmallow cream, sugar and flavoring. Shape into finger sized rolls. Place on a wax paper lined cookie sheet and freeze until very hard. Add caramel to unwhipped whipping cream in a double boiler. Dip the rolls in the melted caramel and roll them in chopped pecans. Store covered in a dry place.

Yield: 30 logs.