1 ¼ c. milk
4 squares unsweetened chocolate
3 c. sugar
1/8 t. salt
2 T. corn syrup
¼ c. butter
1 t. vanilla
1 ½ c. chopped pecans
Heat milk and chocolate together in pan over low heat
until chocolate melts. Stir until
blended, add sugar, salt and corn syrup.
Stir until sugar is dissolved.
Cook, stirring occasionally, till soft ball stage (234 degrees) Remove
from heat. Add butter and cool to
lukewarm (110 degrees) Don’t stir. Stir
in vanilla and nuts once cooled to lukewarm.
Pour into a greased 9x9 pan.