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 (1st Place - '95 Texas Pecan Growers Conference)


2 C. sugar                    2/3 C. milk

1/3 C. cocoa                2 tablespoons corn syrup

1/4 teaspoon salt         2 tablespoons butter

1 teaspoon vanilla       1/2 - 1 C. chopped pecans


Butter 9x5x3-inch loaf pan.  Combine sugar, milk, cocoa, corn syrup and salt in 2-quart saucepan.  Cook over medium heat, stirring constantly until chocolate and sugar are dissolved.  Cook, stirring occasionally to 234 degrees on candy thermometer (softball).  Remove from heat, add butter.   Cool mixture without stirring

(Bottom of pan will be lukewarm).  Add vanilla, beat vigorously and constantly 5 to 10 minutes with wooden

Spoon until candy is thick and no longer glossy.  Mixture will hold its shape when dropped from spoon.  Quickly stir in nuts, spread mixture evenly in buttered pan. Cool until firm.  Cut into squares.  Makes 32 1-inch squares.

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