2 1/2 c. sugar
1 (5.33 oz.) can evaporated milk
2 (1 oz.) sq. unsweetened chocolate
2 tbsp. light corn syrup
Dash of salt
2 tbsp. butter
1 tsp. vanilla extract
1 c. chopped pecans

Combine first 5 ingredients in a Dutch oven. Cook over low heat, stirring constantly, until sugar is dissolved. Continue to cook, stirring until mixture reaches soft stage (236 degrees). Remove from heat; add butter and vanilla (do not stir).

Cool to lukewarm (110 degrees). Add pecans; beat with a wooden spoon until mixture is thick and begins to lose its gloss (2-3 minutes). Pour into a buttered 8-inch square pan. Mark warm fudge into 1 1/3 inch squares. Cool and cut. Yield: 3 dozen.