Old Time Chocolate Fudge 

3 cups sugar 
4 heaping tablespoons cocoa 
3 tablespoons light corn syrup 
1 cup evaporated milk 
6 tablespoons butter, plus extra for buttering dish 
1 cup chopped pecans 
1 1/2 teaspoons vanilla extract

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 F 
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.