2/3 c. cocoa
3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla
1 c. pecans (optional)

Combine cocoa, sugar and salt in a 3 quart boiler. Add milk gradually, bring to a "bubbly" boil on high heat. Stir constantly. Reduce heat to medium and continue to boil without stirring until it reaches 232 degrees or soft ball stage in cold water.

Remove from heat. Add butter and vanilla. DO NOT STIR! Allow to cool to room temperature (110 degrees). Add nuts and beat until thick and loses some gloss. Quickly pour into buttered pan or dish. Cool and cut.