Black Part:

3 cups sugar
4 tablespoons cocoa
1 1/2 cups white corn syrup
1 1/2 cups cream
1 tablespoon vanilla
2 tablespoons butter

Combine sugar, syrup, cocoa and cream. Boil to soft ball stage (234°-238°F.) Cool to room temperature. Add butter and vanilla. Beat until creamy. Pour into well buttered pan.

White Part:

3 cups sugar
1 1/2 cups cream
2 tablespoons butter
1 1/2 cups white corn syrup
1 tablespoon vanilla

Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares.

Submitted by: Florence Hicks