1 c. sugar
1 c. butter
1/4 c. water
Dash of salt

Cook slowly, stir quite often with a wooden spoon so as not to suddenly change temperature, to 300 degrees. Prewarm an 8x12 inch cake pan in the oven, ungreased. Pour a thin layer in warmed pan. When cold, cover with melted Dot or German sweet chocolate. Sprinkle with finely chopped pecans if desired.