4 cups white sugar
1/2 cup butter
1/2 cup milk
1 cup cream
1/2 cup chocolate or cocoa

Boil until it forms a soft ball (238°F on a candy thermometer) when dropped in cold water. Add 1 tablespoon vanilla and 1 tablespoon butter and beat until creamy and pour on buttered pan. Add nuts, if desired.

Cooks Note: A Candy Thermometer is recommended for best results.