2 c. sugar
1/2 c. light Karo
1/4 lb. butter
1/2 c. milk
1 tsp. vanilla

Cook all ingredients except vanilla to a stiff ball stage 250 degrees. Remove from heat and add vanilla. Do not stir more than necessary. Have a pan 10x12 inch ready, buttered and cover with pecans. Cover with caramel mix. Cut in squares and dip in chocolate. Takes about one pound chocolate.