3 cups sugar 3 heaping Tbsp. Hershey’s baking cocoa
3 Tbsp. white Karo syrup
½ tsp. salt
1 cup evaporated milk (can use fat free)
½ stick butter
1 tsp. vanilla
1 ½ cup pecans (can substitute 2 or 3 generous knivesful of crunchy peanut butter)

Cook sugar, cocoa, Karo, salt, and evaporated milk in 3 quart saucepan on medium heat.
tir frequently. After about 15 mins., check a small amount dropped into a cup containing
cold water. You may have to recheck several times until it reaches the desired consistency.
It should form a soft, but FIRM, lump that can be rolled around in your fingers. As it gets
close, remove from the heat as you check the consistency. DO NOT OVERCOOK or you will have
a brick!
When done, add butter, vanilla, and nuts or peanut butter, stirring well after each one.
Pour into a buttered baking dish or rectangular cake pan. Don’t fight over the spoon or
pan scrapings.

Cut into squares when cool.