3 cups sugar
3/4 cup light corn syrup (Karo)
1/2 cup cream
2 tbsp. (scant) cocoa
2 tbsp. butter
1 tsp. vanilla
nuts (optional)

Cook sugar, syrup, cream and cocoa; stir to keep from sticking.

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

Remove from heat. Add butter and vanilla; stir until butter is melted.

Beat until thick and creamy; pour into greased pan, add nuts.

Cool; cut into bars or squares.

Variation: Cocoa may be omitted or peanut butter may be substituted.

Cooks Note: Use of a candy thermometer is recommended.

Makes 12 bars.