Combine granulated sugar, corn syrup and water in heavy saucepan, cover and cook until steam escapes freely from under lid. Remove lid; insert candy thermometer. Cook to 256 degrees, without stirring. Remove from heat; add marshmellow creme without stirring. Let stand 10 minutes. Beat until mixture "breaks short"; add vanilla while beating. Add shortening, blend well. Add nuts or fruit, if desired. Sprinkle confectioners sugar on slab (or nonstick surface), pour mixture onto sugar and form into logs (rolls). Dip rolls into Carmamel Coating (recipe follows) and in chopped pecans and cover Completely. *note- breaks short means when beaters are lifted the candy snaps off

Caramel Coating: Combine all ingredients in a heavy suacepan; cook to 242 degrees on candy thermometer' stirring constantly.