1. Combine sugar, syrup, cocoa, heavy cream and light cream, and 3 tablespoons butter in a saucepan. 2. Cook over low heat, stirring, until mixture forms firm ball which does not flatten when dropped into very cold water, about 250 degrees on a candy thermometer. 3. Stir in remaining butter and vanilla. Stir until butter melts and pour into a buttered 9x9 inch cake pan. 4. Cool slightly, cut in small squares with oiled scissors or sharp knife. 5. Wrap pieces in waxed paper. ---------------------------------------------------------------------------
Nutrition
Ingredients
