1 1/4 c. sugar
3/4 c. light corn syrup
1/3 c. cocoa
1/8 tsp. salt
2 tsp. white vinegar
1/4 c. evaporated milk
1 tbsp. butter

Butter 9 inch square pan; set aside. Combine sugar, corn syrup, cocoa, salt and vinegar in heavy 2 quart saucepan. Cook over medium heat stirring constantly, until mixture boils; add evaporated milk and butter. Continue to cook, stirring occasionally, to firm ball stage, 248 degrees on candy thermometer. (Bulb of thermometer should not rest on bottom of saucepan).

Pour mixture into pan. Let stand until taffy is cool enough to handle. Butter hands; stretch taffy, folding and pulling until light in color and hard to pull. Place taffy on table; pull into 1/2 inch side strips (twist two strips together). Cut into 1 inch pieces with buttered knife or scissors. Wrap individual in plastic wrap. (About 1 1/4 pounds of candy)