1 1/4 c. granulated sugar
1/2 c. Hershey's cocoa
3/4 c. light corn syrup
2 tsp. cider vinegar
1/8 tsp. salt
2 tbsp. butter
1/4 c. evaporated milk
2 qt. popped corn

Mix together the sugar, cocoa, corn syrup, vinegar and salt thoroughly in a heavy saucepan. Add butter; cook slowly, stirring constantly, until the sugar dissolves. Bring the mixture to a boil; add evaporated milk slowly so boiling does not stop. cook mixture over low fire, stirring occasionally, until it reaches 265 degrees. Mix into 2 quarts freshly popped corn. Dip out large spoonfuls and make into balls, first wetting the hands in cold water or rubbing them lightly with butter. One must work quickly.

Yield: 20 (4-inch) balls.

VARIATION: Add 1/4 cupful chopped nut meats to chocolate mixture before mixing into popped corn.