1/2 cup cocoa
1/3 cup karo
6 tbsp water
1 and 1/2 cup sugar
1/2 tsp salt
1 cup milk
3 tbsp butter
1/2 tsp vanilla
Cook coco, karo syrup and water over low heat until it will blend. Stir in sugar, salt and milk. Cook gently 7 or 8 minutes or to 220 degrees on thermometer. Remove from heat. Add butter and beat until color changes. Stir in vanilla. Makes two cups. Will keep covered in fridge for several weeks or may be put into small jars and sealed.