3 c. (1 1/2 (7 oz.) jars) marshmallow creme
4 c. (1 lb.) powdered sugar, sifted
1 1/2 tsp. vanilla extract
1 (14 oz.) pkg. caramels
1 tsp. water
6 c. finely chopped pecans

In large bowl, stir together marshmallow creme, sugar, and vanilla. Turn out mixture and knead until all the sugar is incorporated. Divide into six pieces and form into 8 inch long logs. Place on pan in freezer while preparing caramel.

Melt caramels with water in the top of double boiler or in microwave; stir until smooth. Dip each log into caramel, then roll in chopped pecans. Refrigerate until set. Wrap each log in plastic wrap; stir in air-tight container in cool, dry place.