Make never fail divinity.

3 c. sugar
1/2 c. water
1 tsp. vanilla
1 c. white corn syrup
2 egg whites

Boil sugar, syrup and water slowly, wash down the crystal on side of pan with pastry brush dipped in water. Boil until spins a long thread (245 degrees). Beat egg white until stiff but not dry. Pour syrup over egg whites slowly, beating until mixture begins to thicken and loses its glossy look. Add vanilla. When mixture begins to hold shape, divide into 11 large drops. Drop onto powdered sugar coated waxed paper. Let cool, roll into logs and freeze.

CARAMEL COATING:

4 c. cream of canned milk
4 c. sugar
9 tbsp. cornstarch
1 1/2 c. white corn syrup
8 tbsp. flour
5 tsp. vanilla
1 lb. butter

Combine sugar, syrup and 2 cups cream. Bring to boil, add rest of cream slowly. Cook until soft ball stage. Cream flour, cornstarch, butter and vanilla together. Combine with other ingredients and cook until it forms a medium firm ball. DO NOT USE CANDY THERMOMETER, mixture is so thick it will not register (use water test). Dip frozen divinity into the about over mixture, coating and immediately dip in pecans. Will use approximately 4 lbs. of pecans. Will make 22 pecan rolls. If mixture gets too thick, add a little cream and reheat. You cannot hurt this caramel.