Pecan Roll

Directions

1. 1
   Bring first three ingredients to a boil until crystals disappear.
2. 2
   Boil to 265° on candy thermometer.
3. 3
   Add the syrup to the beaten egg whites with the vanilla.
4. 4
   Shape into rolls and refrigerate.
5. 5
   Cook, stirring until thick, the Eagle Brand milk, salt and 1/2 cup corn syrup.
6. 6
   Cover cold rolls with sauce.
7. 7
   Roll immediately in chopped pecans.
8. 8
   Keep refrigerated.
9. 9
   Slice into 1/2-inch slices to serve.