Ingredients
4 c. sugar
8 T. baking cocoa powder
4 T. light corn syrup
1 1/3 c. milk
sprinkle of salt
2 t. vanilla
1/2 stick butter (1/4 c.)
1 c. chopped nuts
Preparation
Mix the first 5 ingredients in a large stainless pot (at least 4 quarts) and bring to a boil, stirring all the time while cooking. Cook to 235 degrees on a calibrated candy thermometer. Remove from heat and pour slowly into a large glass mixing bowl. Gently put butter and vanilla in, then wait until the bowl is comfortable to hold for a minute. This should take about an hour, then beat with mixer until it looses glassy look and begins to thicken. Immediately add chopped nuts, then pour onto platter and work into shape with hands. Cut while warm.
