2 cups sugar
1 cup brown sugar
1/2 cup cocoa
1/4 tsp. salt
4 tbsp. (1/2 stick) butter
1/4 cup light corn syrup (Karo)
1 tsp. vanilla

Combine all ingredients except vanilla. Boil gently until it forms a soft ball (234-240°F on candy thermometer).

Remove from heat; add vanilla. Cool.

Beat until creamy. Pour into a buttered 9-inch square pan.

Cooks Note: Use of a candy thermometer is recommended.

Makes 24 servings.