1/2 cup (1 stick) butter
3 (1 oz. ea.) sq. chocolate
1 cup light corn syrup (Karo)
1 (5 oz.) can evaporated milk
1 1/2 cups sugar
1 cup pecans
2 tsp. vanilla

Melt butter and chocolate. Add syrup, milk and sugar. Cook slowly in heavy utensil to firm ball stage (245°F on candy thermometer).

Remove from heat. Add nuts and vanilla. Pour into large buttered platter.

When cool enough to handle, take by handfuls and make into rolls about the size of a ladies ring finger and any length.

Place the rolls on a cool flat surface like a porcelain table top. Cut in lengths of 1-inch. Wrap each piece in a square of cellophane and twist ends.

Makes 4 dozen.