2 cups sugar
4 tbsp. cocoa
3 tbsp. corn syrup (Karo)
1/4 tsp. salt
1 tbsp. cornstarch
1/2 cup milk
1 tbsp. butter
1 tsp. vanilla
1/2 cup chopped nuts

Blend sugar, cocoa, corn syrup, salt, cornstarch and milk; boil without stirring to soft ball stage (234-240°F on candy thermometer).

Add butter and vanilla but do not stir. Set pan in cold water until mixture thickens on bottom.

Remove from water; beat until thick and creamy. Add nuts.

Pour into an 8-inch square pan. Cool. Cut into squares.

Cooks Note: Use of a candy thermometer is recommended.

Makes 12 servings.