2 1/2 squares of chocolate or 3 tbsp. cocoa
 2 cups sugar
 1 tbsp. Karo syrup or other syrup
 1 small can evaporated milk
 Mix well, and cook with candy thermometer to 232 degrees.  Add in:
 
 1/2 stick margarine or butter
 1 tsp vanilla
 
 DO NOT STIR!! Let it cool to 130 degrees, then beat well.
 
 This is the recipe used by the lady who made all the birthday cakes and 
 special occasion cakes in our community in eastern North Carolina for 
 years.  It’s worth the effort.