4 tbsp. butter
4 tbsp. cocoa
2 cups milk
4 cups sugar
1 tsp. vanilla flavoring
chopped nuts

Melt butter; stir in cocoa. Add milk; bring to a boil. Add sugar; cook until small amount of mixture forms a firm ball in cold water (244-248°F on candy thermometer).

Note: Stir only when necessary to avoid sticking.

Place tight lid on pan before removing from heat so crystals on sides of pan melt.

Add vanilla flavoring; let stand until cold. Add nuts; beat until very stiff.

Knead on board until smooth. Form into rolls; wrap in waxed paper.

Cooks Note: Use of a candy thermometer is recommended.