- 2 cups sugar
- 1 cup whipping cream
- 3 Tbsp. butter
- 1 1/2 squares unsweetened chocolate
- 2 Tbsp. white Karo syrup
- 1 tsp. vanilla
- 1 cup chopped pecans (opt.)
Grease sides and bottom of 3 qt. heavy saucepan. Add sugar, cream, butter, chocolate and Karo syrup. Stir, being careful not to get sugar mixture on greased sides of pan. Bring to boil over medium heat and cook to 230-238 degrees F on candy thermometer, stirring occasionally to keep candy from sticking. Remove from heat, pour candy immediately into mixing bowl. Add vanilla and beat with mixer until candy loses the gloss. Add pecans and pour into greased pan. Cut when cool.
By Robin from Washington, IA
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