2 cups (firmly packed) light brown sugar
2 tbsp. chocolate
1/8 tsp. salt
1/2 cup light corn syrup (Karo)
1/2 cup evaporated milk
1/2 cup whole milk (at room temperature)
1 tsp. vanilla
2 tbsp. butter
2 cups chopped pecans

Blend sugar, chocolate and salt. Add syrup and milk. Place on medium heat, stirring until boiling begins.

Lower heat slightly and cook until mixture reaches the soft ball stage (234-240°F on candy thermometer).

Note: Careful occasional stirring may be done while mixture is cooking for more accurate testing.

Remove from heat and cool for about 10 minutes.

Add vanilla, butter and pecans. Beat until gloss disappears completely.

Pour into buttered square pan. Cut in squares.

Cooks Note: Use of a candy thermometer is recommended.

Makes 30 to 35 squares.