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

Butter 9 inch square pan, set aside. In heavy 2 quart saucepan stir together sugar, corn syrup, cocoa, salt and vinegar. Cook over medium heat, stirring constantly until mixture boils. Add milk and butter. Continue cooking, stirring occasionally to 248 degrees (firm ball stage) or until syrup, when dropped into very cold water, forms a firm ball that does not flatten when removed from water.

Pour mixture into prepared pan. Cool until lukewarm and comfortable to handle. Butter hands, immediately stretch taffy, folding and pulling until light color and hard to pull. Place taffy on table, pull into 1/2 inch wide strips (twist 2 strips together, if desired). Cut into 1 inch pieces with buttered scissors. Wrap individually.