Chocolate-Pecan Fudge

Recipe from

Oxmoor House


2 cups sugar
2 (1-ounce) squares unsweetened chocolate
1/2 cup milk
1/3 cup light corn syrup
1/4 cup butter or margarine
Dash of salt
1 cup chopped pecans
1 1/2 teaspoons vanilla extract


Combine sugar, chocolate, milk, syrup, butter, and salt in a 10-inch cast-iron skillet. Bring to a boil, stirring constantly. Boil 2 minutes or until mixture reaches soft ball stage (236°).

Remove from heat; add pecans and vanilla (do not stir). Cool to lukewarm (110°). Beat with a wooden spoon until mixture is thick and creamy. Pour into a buttered 8-inch square baking pan. Cool completely before cutting into 1-inch squares.