Combine butter, syrup, vanilla and salt in large mixing bowl. Add sugar. Mix with fork, then knead with hands. Form into 6 rolls about 1 inch in diameter. Wrap individually in waxed paper. Store overnight in freezer. Heat caramels and evaporated milk in double boiler. Dip rolls in warm mixture, spooning to cover. (Rolls tend to soften if you dont work fast.) Roll in pecans and wrap in foil. Refrigerate. Slice before serving. MRS DONALD MCMICKLE (CLARICE) AUBREY, AR From the book
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|Serving Size: 1 Serving (809g)|
|Recipe Makes: 1|
|Calories from Fat: 1998 (56%)|
|Amt Per Serving||% DV|
|Total Fat 222g||296 %|
|Saturated Fat 64g||320 %|
|Monounsaturated Fat 91.6g|
|Polyunsanturated Fat 53.5g|
|Cholesterol 219.8mg||68 %|
|Sodium 1644.2mg||57 %|
|Potassium 1977.6mg||52 %|
|Total Carbohydrate 396g||116 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 379.5g|
|Protein 43g||61 %|
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Calories per serving: 3585
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