Leave eggs out to reach room temperature. Preheat oven to 250 degrees. Cover cookie sheets with foil, dull side up. Whip the egg whites, vanilla and vinegar in a bowl until mixture is white and frothy. Keep beating and slowly add the sugar. Whip until the mixture is stiff and glossy. Drop spoonfuls of batter onto cookie sheet. Bake for one hour or until they are light brown. When cool, remove from cookie sheets.

Combine powdered sugar, softened butter, condensed milk and pecans together. Roll into 1 inch balls and place onto wax paper for two hours. Melt chocolate and wax in a double broiler. Insert toothpicks into candy balls and dip into chocolate mixture. Place onto wax paper to cool. Place into a decorative air tight container.

Combine marshmallow crème, confectioner's sugar, vanilla, and butter flavoring. Knead until all sugar is thoroughly blended. Shape into 8 rolls. Wrap each in plastic and freeze. Melt caramels and heavy cream in the top of a double boiler. Dip frozen candy rolls in melted caramel and roll in chopped pecans. Store covered in a cool, dry place.