1 lg. buttered roaster, filled with popped corn
3 c. sugar
2/3 c. cocoa
1 1/2 c. milk
3 tbsp. butter

Boil the sugar, cocoa, and milk until it reaches the soft ball stage, about 15 minutes. Then stir in the butter and pour over the popped corn and stir until the popcorn is well coated. Cool and store in an air-tight container.