2 cups sugar
2/3 cup milk
2 oz. unsweetened chocolate or 1/3 cup cocoa
2 tbsp. corn syrup
1/4 tsp. salt
2 tbsp. butter or margarine
1 tsp. vanilla
1/2 cup coarsely chopped nuts

Butter loaf pan, 9x5x3". In 2-qt. saucepan, mix sugar, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.

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

Remove from heat; add butter. Cool mixture to 120F without stirring. (Bottom of pan will be lukewarm.) Add vanilla; beat vigorously 5 to 10 minutes with wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from spoon.)

Quickly stir in nuts. Spread mixture evenly in pan. Cool until firm. Cut into 1" squares.

32 squares


Pecan Roll:
Do not butter pan; substitute 1 cup brown sugar (packed) for 1 cup of the granulated sugar and omit chocolate. Shape candy into 12" roll; roll in 1/2 cup finely chopped pecans. Wrap; chill until firm. Cut into 1/4" slices.

48 slices