3 c Sugar
4 tb Cocoa
–
1 1/2 tb White corn sirup
1 tb Vanilla
2 tb Butter or butter
-substitute
1 1/2 c Cream
Black part:
Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234
~ 238 F). Cool to room temperature. Add butter and flavoring. Beat
until creamy. Pour into well-buttered pan.
White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream
1 Tbsp vanilla 2 Tbsp butter or butter substitute
Combine and cook as for black part. When cool, beat until creamy,
then pour over black part. Nuts may be added if desired. The two
portions will not run together but will cut out together. Cut in
small squares. Mary Sanborn, Cherokee, IA.
Yields
6 Servings