1 cup granulated sugar
1 cup light brown sugar
1/2 cup milk
1/4 teaspoon salt
2 oz unsweetened baking chocolate, broken into quarters
1 tablespoon butter or margarine
1 cup chopped pecans
1 teaspoon vanilla extract

In a 3-quart microwave-safe bowl,
combine the granulated sugar and
light brown sugar, milk and salt.
Cover with waxed paper and cook on
high (100 percent power) for 5 minutes.

Add the chocolate, butter and pecans,
stirring well until chocolate melts.

Cook uncovered on high 4 to 6 more
minutes or until mixture reaches the
soft-ball stage (indicated when a
small amount of the hot syrup dropped
into ice water forms a ball and retains
its shape when picked up).

Allow to cool for 10 minutes. Stir in
vanilla. Beat mixture 1 to 2 minutes or
just until it thickens slightly.

Using teaspoon, drop the mixture onto
waxed paper. If it becomes too thick,
stir in a little hot water.

Makes about 1 pound.

Source: The Sugar Associaion in The Item newspaper,
of Sumter, SC, Wednesday, April 22, 1992.