Fudge - cooking recipe

Ingredients

2 sq. Baker's unsweetened chocolate
1 tsp. oleo
2 c. sugar
1/4 c. Karo (scant)
3/4 c. coffee cream or half and half
pinch of salt
1/2 stick butter
1 tsp. vanilla
2 c. chopped pecans, toasted

Preparation

Melt the chocolate over hot water with the oleo.
Stir in the sugar.
Add the Karo, coffee cream or half and half and salt. Cook until 240\u00b0, or until it forms a soft ball in cold water.
Add the butter and vanilla.
Cool until bottom of pan is warm.
Beat with electric mixer until it holds its shape when dropped from spoon.
Add the toasted pecans.
Drop onto wax paper.
Store in tins when cool.