A Southern Treat. These candies are simple and delicious, a touch of the Old South. They are rich; one should suffice, but if you can eat only one, you're a more restrained person than I!

1 dozen large or 2 dozen small candies: 1 c. milk (buttermilk if you have it) 1/4 c. water 1 tbsp. instant coffee 1 tbsp. dark cocoa 1 tsp. baking soda Pinch of salt 2 c. pecans, bits or pieces, your choice: big pieces are traditional 2 tbsp. butter, 2 tsp. vanilla.

Combine the first seven ingredients in a large pot. Leave plenty of room for the mixture to boil vigorously! Bring to a boil, and cook, stirring constantly, to 236 degrees on a candy thermometer, or just past the soft ball stage, approximately 20 minutes. Remove from the heat; add the vanilla and butter. Beat until thick and almost cool. Stir in the pecans, and drop by spoonfuls onto greased wax or baking paper. Cool completely, and store in a tightly covered container.