Knead together dry fondant, marshmallow cream and vanilla. Butter hands and shape into 1” x 3” logs and set on parchment paper or silicone mat. Place marshmallow logs in freezer until firm, not frozen. Put caramel into microwave-safe bowl. Heat in microwave, a few seconds at a time, stirring between times until fluid. Take logs out of the freezer one at a time and dip into caramel, reheating caramel as necessary. Quickly roll into chopped pecans. Tightly wrap with plastic wrap so the logs maintain their shape.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.