Ingrients & Directions
3/4 c Cocoa 6 tb Water
3 c Sugar 1 ts Vanilla
3 tb Corn syrup 1 c Nuts (chopped)
1 1/8 c Evaporated milk 1/8 ts 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)
Yields
24 servings