"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 c. sugar 2 T. cocoa Pinch of salt 1 teas. vanilla (hold out) 1 T. Karo syrup 1 T. butter 3/4 c. milk (canned or bottled) Nuts are optional
Cook all but vanilla until forms a soft ball in cold water. Add vanilla. Let cool until you can hold hand on the bottom of pan. Then beat, add nuts if wanted. Pour into buttered dish, let cool, cut and enjoy.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.