1 1/2 c. sugar
1 1/3 c. corn syrup
1/2 c. hot water

Combine above ingredients and bring to boil while stirring. Bring to temperature of 238 degrees on candy thermometer. Then pour over 4 egg whites that have been stiffly beaten. Beat for about 5 minutes.

Then combine:

4 1/2 c. sugar
1 1/3 c. corn syrup
1 1/2 c. water

Bring to boil, t hen 258 degrees. Pour into first mixture. Then stir in:

2 tsp. vanilla
1/2 c. butter
1/4 tsp. salt

Beat until stiff. Pour into buttered pan and cool. Cut into 17 blocks, 8 ounces each. Dip these blocks into the warm caramel dip, then into chopped pecans.

CARAMEL DIP:

2 2/3 c. sugar
2 c. light corn syrup
1/2 c. hot water

Combine ingredients and bring to boiling. Cover to wash crystals from sides of pan. Cover can then be removed. Bring temperature to 234 degrees. Then add 2 cups whipping cream, VERY SLOWLY! This must be added so slowly that the mixture does not stop boiling. Also add 12 tablespoons butter and 2 teaspoons vanilla slowly. Then bring the temperature back up to 230 degrees. Pour mixture into pan more convenient for dipping, until just warm. Mixture must be warm to dip the fondant into it. If too hot, it will melt the fondant; if too cool, it will not adhere to it. Keep temperature constant by placing pan with caramel dip in it in another pan of warm water. After dipping fondant in caramel, roll in pecans.