3 c. sugar
2/3 c. cocoa
1/8 tsp. salt
1 c. pecans (optional)
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla extract

In a heavy 4 quart saucepan combine sugar, milk, cocoa and salt. Cook over medium heat stirring constantly until mixture comes to full rolling boil. Boil without stirring to 234 degrees (soft ball) or until syrup when dropped into very cold water forms a soft ball which flattens when removed from water. Remove from heat. Add butter, vanilla and nuts. DO NOT STIR. Cool at room temperature to 110 degrees. Beat with wooden spoon until fudge thickens. Quickly spread into buttered pan. Cool. Cut into squares. About 3 dozen candies.