3 c. sugar
1 env. Knox gelatin
1 c. milk
1/2 scant c. light corn syrup
2 sq. cocoa (2 to 3 tbsp.)
2 1/2 stick butter

Mix sugar and gelatin. Add milk, syrup, cocoa and butter. Cook until 238 degrees or a bit more. Pour into bowl and cool 25 minutes. Beat until candy "loses its gloss" (it will turn a lighter color). Pour onto a buttered pan.