Esther'S Chocolate Fudge

• 3 c. sugar
• 1 c. milk
• 2 Tbsp. light corn syrup
• 1/2 tsp. salt
• 2 sq. unsweetened chocolate or 6 Tbsp. cocoa
• 3 Tbsp. butter
• 1 tsp. vanilla
• 1 c. chopped pecans

1. In a large saucepan over medium heat, heat the sugar, milk, corn syrup, salt and chocolate (or cocoa) to boiling, stirring frequently.
2. Carefully set candy thermometer in place and cook, without stirring, until temperature reaches 238u0b0 or soft ball stage.
3. This takes about 10 minutes.
4. Remove from heat and immediately add butter and vanilla.
5. Do not stir.
6. Cool mixture, without stirring, to 110u0b0 or until outside of saucepan is lukewarm.
7. When mixture is cool, beat with a wooden spoon until mixture becomes thick and begins to lose its gloss.
8. Quickly stir in the nuts and pour fudge into a buttered 8 x 8-inch pan.
9. (Do not scrape saucepan as mixture on sides may contain sugar crystals.) Cool pan on a wire rack.
10. Cut into 1 1/4-inch squares.

sugar, milk, light corn syrup, salt, unsweetened chocolate, butter, vanilla, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=404088 (may not work)