4 cups sugar
1 1/3 cups Dr Pepper
4 squares (1 ounce each) unsweetened chocolate, grated
4 tablespoons white corn syrup
1/2 cup butter or margarine
2 teaspoons vanilla
1 to 2 cups chopped pecans
Place sugar, Dr Pepper, grated chocolate and corn syrup in heavy sauce pan.
Cook very slowly, stirring constantly until sugar and chocolate is thoroughly dissolved.
Continue cooking on low medium heat until temperature of 236 degrees F or soft ball stage is reached.
Remove from heat and cool at room temperature to lukewarm, 110 degrees F.
Add butter and vanilla. Beat until the candy loses its shiny look; add pecans.
Pour into slightly buttered pans.
When cooled, cut into squares.