Cream Cocoa Taffy

 Cream cocoa taffy

1¼ cup sugar

1/3 cup cocoa

¾ cup light corn syrup

2 teaspoons cider vinegar

1/8 teaspoon salt

1 tablespoon butter

¼ cup evaporated milk

Combine the sugar and cocoa thoroughly in a heavy pan. Add the corn syrup, vinegar and salt; blend well. Bring the mixture to a boil over medium heat, stirring constantly, then add the butter and stir in evaporated milk slowly so the boiling doesn’t stop. Cook mixture over medium heat, stirring occasionally, until the temperature reaches 248 degrees. Immediately pour into a buttered pan. Cool until it can be handled and pulled, a portion at a time, until candy is lighter in color. Cut with scissors into 1 inch pieces. Wrap in waxed paper.