1 c. milk
3 to 4 tbsp. cocoa
2 c. sugar
1 tsp. corn syrup
Dash of salt
2 tbsp. butter
1 tsp. vanilla
1 c. broken nuts (optional)

Place milk and cocoa over low heat, stirring until chocolate is melted and mixture is smooth. Stir in sugar, corn syrup, and salt. Cook gently, stirring from the bottom occasionally, to 236 degrees (a little dropped in cold water forms a soft ball). Remove from heat and add butter.

Cool, without stirring, to lukewarm. Add vanilla and beat until thick and no longer glossy. If desired, stir in nut. Makes about 1 1/4 pounds.