Categories: Candy, Chocolate, Christmas, Dessert, Paula Deen

Ingredients

• 3 cups sugar
• 4 tablespoons cocoa
• 3 tablespoons light corn syrup
• 1 cup evaporated milk
• 6 tablespoons butter, plus extra for pan
• 1 cup chopped nuts, she used pecans
• 1 1/2 teaspoons vanilla extract

Directions

1. Butter a 1 1/2-quart glass dish.

2. Mix sugar and cocoa; add syrup and milk.

3. Cook in saucepan over medium heat until soft ball forms 234 to 240 degrees on a candy thermometer.

4. Remove from heat.

5. Add butter, nuts and vanilla.

6. Beat with mixer or by hand.

7. Pour into prepared dish and cut into squares.

8. Work fast because mixture thickens quickly.

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