3 c. sugar
1 pkg. Knox gelatin
1/3 c. white Karo syrup
1 stick butter
1 c. milk
4 sq. chocolate
1 tsp. vanilla

Mix and cook gently to soft boil (232 degrees). Cool about 20 minutes. Add vanilla and beat until creamy. Add at least 1 cup chopped pecans. Pour into buttered pan.

Fall 1990