6 cups sugar
1 cup cocoa
6 tablespoons flour
3 tablespoons white corn syrup
3 cups sweet milk
1 cup margarine
2 cups chopped pecans

In large saucepan, mix sugar, cocoa and flour well. Add milk and corn syrup. Cook over medium heat, stirring constantly, until it begins to boil. Then continue to stir occasionally while heating mixture to 232 degrees, or until it will make a soft ball in cold water. Remove from heat and add margarine. Cool to 110 degrees (lukewarm). Beat until it loses its shine and add 2 cups pecans. Beat until creamy and thick. Pour in 13x9x2-inch buttered pan. Mark into squares.