Creamy Cocoa Taffy

Butter 9-inch square pan; set aside.

In heavy 2-quart saucepan, combine sugar, corn syrup, cocoa, salt and vinegar. Cook over medium heat, stirring constantly, until mixture boils. Add evaporated milk and butter.

Continue to cook, stirring occasionally, to 248° or until syrup forms a firm ball that does not flatten when dropped and removed from cold water.

(If using a candy thermometer, do not let bulb set on bottom of saucepan.) Pour mixture into prepared pan.

Cool until lukewarm and comfortable to handle.

Butter hands; immediately stretch taffy, folding and pulling until light in color and hard to pull.

Place taffy on table; pull into 1/2-inch wide strips (twist 2 strips together, if desired).

With buttered scissors, cut into 1-inch pieces.