Ingredients

　　3 cups sugar

　　4 heaping tablespoons cocoa

　　3 tablespoons light corn syrup

　　1 cup evaporated milk

　　6 tablespoons butter

　　1 cup chopped pecans

　　1 1/2 teaspoons vanilla

　　Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.

　　Paula Deen's Kitchen Classics