3 c. sugar
1 c. milk
6 tbsp. cocoa or 2 blocks semi-sweet chocolate
pinch of salt
4 tbsp. butter
1 tsp. vanilla
1 c. chopped pecans

Mix sugar, milk, chocolate, salt and 2 Tbsp. butter thoroughly. Stir constantly until candy comes to a boil, then stir no more. Lower heat and cook slowly. When candy reaches 240°F on a candy thermometer, cook about 8 to 10 minutes longer or until a drop of fudge in cold water forms a soft ball. Add remaining butter and cool by placing pan in cold water. Beat until creamy (as it creams the candy will lose its sheen). Add vanilla and nuts and mix well. Pour into buttered 8x8 inch pan. When cool, cut into squares.