1 cup light corn syrup (Karo)
3 cups sugar
1 cup sweet cream
1 cup chopped pecans
1 tsp. vanilla
3 (1 oz. ea.) sq. unsweetened chocolate
1 tsp. butter

Boil syrup, sugar and cream until it forms a soft ball (234-240°F on candy thermometer).

Remove from heat; cool to just warm and beat until white and smooth. Beat in nuts and flavoring. Pour in buttered 8-inch pan.

Melt chocolate over warm water. Add butter.

When fudge is cold, pour chocolate on top. Let stand for several days. Cut in slices.

Cooks Note: Use of a candy thermometer is recommended.