Homemade Fudge - cooking recipe

Ingredients

2 c. sugar
2 Tbsp. cocoa
1/3 c. white Karo
1/4 c. milk
1/4 tsp. salt
1/2 cube oleo or butter
1 tsp. vanilla
1 c. chopped pecans

Preparation

Grease large platter or pan with butter, oleo or Crisco.
Mix sugar and cocoa together thoroughly.
Add Karo, milk, salt and butter.
Stir well until all is mixed well except butter.
It will still be in large chunks.
Cook (but do not stir) until butter melts, then stir occasionally until candy forms soft ball in cup of cold water.
I've found this does not do well if I use a candy thermometer to test for soft ball.
After soft ball is formed, take off heat and add vanilla.
Cool about 10 minutes, then beat by hand with large spoon until candy begins to thicken.
Add about teaspoon of cold milk every now and then if candy begins to get too thick to stir.
Beat until it gets a glossy look, add pecans and continue beating until very thick and pour on well-greased platter or pan. Let cool for about 30 minutes at room temperature and then cut in squares.
Yields about 20 to 25 pieces depending on size you cut the squares.