3 c Sugar 1/2 c White corn syrup
1/4 c Cocoa 1/4 c Butter
1/4 ts Salt 1 c Walnuts (broken)
2/3 c Milk 1 ts Vanilla
Mix sugar, cocoa and salt in a large saucepan. Add milk, corn syrup
and butter. Cook to 234 to 236-degrees on candy thermometer. Stir
while cooking and wipe down crystals that form on sides of the pan
with a pastry brush or cloth swab dipped in cold water. Remove from
heat; set in pan of cold water and beat until quite stiff. Add nuts
and vanilla. Pour into 9 x 9 x 2-inch pan which has been greased with
glycerine. Cut into squares. Yield: 2 pounds.
Yields
2 servings