1 (7 oz.) jar marshmallow cream
1 lb. box powdered sugar
3 tsp. water
1 pkg. (14 oz.) Kraft caramels
1 tsp. vanilla
1 1/2 c. pecans

Combine marshmallow cream and vanilla before adding powdered sugar. Add powdered sugar and mix well with hands. Shape into rolls. Freeze 2 to 3 hours. Combine caramels and water in double boiler and melt. Dip rolls in caramel and roll in chopped pecans. Warp in wax paper. Chill 1 hour then slice.