cups evaporated milk (Pet Milk)
cup pecans (optional)
You will also need waxed paper to line the pan and a little extra butter to grease the waxed paper.
Mix cocoa, sugar, salt and evaporated milk and cook over medium heat until the mixture reaches a soft ball stage on candy thermometer (234 degrees F), stirring with a wooden spoon. Take off of the heat. Add butter but DO NOT STIR. Let mixture rest and begin to cool for about 5 to 10 minutes or until mixture reaches 130 degrees F (until thickens). Add vanilla and nuts, if desired, and beat vigorously with a wooden spoon for 5 minutes until well-blended and the texture of the mixture changes from shiny to matte. Pour onto waxed paper-lined pan and cool in dry area. When completely cooled, cut into 1 inch squares.