2 cups sugar
1/2 cup cocoa
1/4 cup light corn syrup
1 cup milk
1 tbsp. butter
1 tsp. vanilla
1 cup chopped nuts

Combine sugar, cocoa, corn syrup and milk; place in double boiler over water.

Boil to soft ball stage (234-240°F on candy thermometer).

Remove from heat; cool.

Add butter and vanilla; beat until thick.

Add nuts; pour into buttered dish. Cut while warm.

Cooks Note: Use of a candy thermometer is recommended.