3 c. white sugar
1 1/2 c. whole milk
2 rounded tbsp. cocoa
1/8 c. white Karo
1 tsp. vanilla

Use large or cast iron kettle. Put cocoa in last and smash with bottom of spoon to smooth any lumps. Stir ingredients. Turn stove on high and bring to a boil. Turn to medium heat and cook until mixture starts to thicken. Put a spoonful in COLD water to see if it can be made into a softball with your fingers. (Softball stage or 248 to 250 degrees.)

Take off burner and cook until lukewarm. Whip with large spoon to firm consistency (or thick) and put into a buttered dish. This is good on ice cream if not too thick (will get real hard).