Fudge

Directions

1. 1
   Melt the chocolate over hot water with the oleo.
2. 2
   Stir in the sugar.
3. 3
   Add the Karo, coffee cream or half and half and salt. Cook until 240°, or until it forms a soft ball in cold water.
4. 4
   Add the butter and vanilla.
5. 5
   Cool until bottom of pan is warm.
6. 6
   Beat with electric mixer until it holds its shape when dropped from spoon.
7. 7
   Add the toasted pecans.
8. 8
   Drop onto wax paper.
9. 9
   Store in tins when cool.