|½ cup||White corn syrup|
|1 cup||Walnuts (broken)|
Mix sugar, cocoa and salt in a large saucepan. Add milk, corn syrup and butter. Cook to 234 to 236-degrees on candy thermometer. Stir while cooking and wipe down crystals that form on sides of the pan with a pastry brush or cloth swab dipped in cold water. Remove from heat; set in pan of cold water and beat until quite stiff. Add nuts and vanilla. Pour into 9 x 9 x 2-inch pan which has been greased with glycerine. Cut into squares. Yield: 2 pounds.
Submitted By LAWRENCE KELLIE On 02-01-95
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