2 c. sugar
2/3 c. milk
1/3 c. cocoa
2 Tbsp. corn syrup
1 tsp. vanilla
1/2 c. nuts
In a 3 quart saucepan heat the sugar, milk, cocoa and corn syrup over medium heat stirring constantly until sugar is dissolved and candy thermometer reads 234˚.
Cool without stirring to120˚. Add 1 tsp. vanilla and beat until candy is thick and no longer glossy. Quickly stir in nuts and spread in a pan until cool and firm.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment