4 c. sugar
1/2 tsp. salt
1/2 sq. real butter
2/3 c. corn syrup
1 c. dairy sour cream
4 tsp. vanilla

Combine all except vanilla in a deep saucepan. Stir until the sugar is dissolved. Cook on medium to 234 degrees, stirring constantly. Pour out on marble slab. Cool to lukewarm before beating. Add vanilla, beat until it sets up. Then form into logs about 4 inches long. Cover with plastic wrap and freeze.

CARAMEL:

1/4 lb. butter
1/4 c. flour
1 c. corn syrup
1 tsp. vanilla
1 c. sugar
1 can sweetened condensed milk
Dash of salt

Melt butter, sugar and syrup in heavy pan, boil 5 minutes. Add milk, keeping enough milk to make a paste with the flour, then add the paste. Boil to 234 degrees. Remove from heat and let stand 5 minutes. Add vanilla. Dip logs in caramel, then in chopped pecans. Wrap in plastic wrap and freeze. Thaw before serving.