Instructions: Combine 1 1/4 cups powdered sugar, corn syrup and 3 tablespoons butter in a small saucepan, bring to full boil, stirring until well blended. Stir in remaining 1 1/4 cups sugar, and remove from heat. Dissolve coffee in vanilla and stir into the fondant, turn into shallow pan to cool. When cold, knead until smooth, working in a little more powdered sugar if needed to prevent sticking. Shape into 2 rolls about 6 inches long, wrap in waxed paper and chill. Unwrap caramels and place in top of double boiler with remaining tablespoon butter and water. Set over boiling water, and heat until caramels are completely melted and mixture is smooth. Place half the pecans on a sheet of waxed paper close together. Working with 1 roll of fondant, spread one side with caramel, and place caramel side down on pecans. Spread remaining side with caramel, turn to coat with pecans, and roll up in the waxed paper. Repeat with remaining fondant roll, caramel and pecans. Chill before cutting. Cut into slices and serve.

Makes about 4 dozen pieces.

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