• 2 cups sugar

• 2/3 cup milk

• 1/3 cup cocoa powder

• 2 tbsp. corn syrup

• 1/4 tsp. salt

• 2 tbsp. butter

• 1 tsp. vanilla extract

• 1/2 to 1 cup chopped pecans

1. Butter a 9"×5"×3" loaf pan.

2. Combine sugar, milk, cocoa, corn syrup and salt in a 2 qt.
saucepan. Cook over medium heat, stirring constantly, until chocolate and sugar are dissolved.

3. Cook, stirring occasionally, until mixture reads 234°F on a candy thermometer (or until a small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from the water).

4. Remove from heat. Add butter. Allow mixture to cool to lukewarm (110°F) - don't stir.

5. Add vanilla and beat vigorously and continously with a wooden spoon until candy is thick and no longer glossy. Mixture will hold its shape when dropped from spoon.

6. Quickly stir in pecans. Spread mixture evenly in buttered pan.

7. Allow to cool until firm. Cut into squares.

Makes 1 lb. (32 one-inch squares)