3/4 cup cocoa
3 cup sugar
3 tablespoon corn syrup
1 1/8 cup evaporated milk
6 tablespoon water
1 teaspoon vanilla
1 cup nuts (chopped)
1/8 teaspoon salt
Cook and stir the cocoa, sugar, corn syrup, milk and water until sugar dissolves. Boil slowly to soft-ball stage. Add salt and vanilla. Cool; beat until thick and creamy, then add nuts and pour onto buttered dish.
From the Kitchen of: Nita Tinkham (Alvadore Christian Church Cookbook) Shared by: Gary & Margie Hartford, Eugene, OR (1:152/19)
