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Combine sugar, corn syrup, cocoa, salt and vinegar in heavy 2-quart saucepan. Cook and stir over medium heat until mixture boils; add evaporated milk and butter. Continue to cook, stirring occasionally, until mixture reaches 248 F. (firm-ball stage) or until small amount of syrup dropped into very cold water forms a firm ball. Bulb of candy thermometer should not rest on bottom of saucepan. Pour mixture into a buttered 9-inch square pan. Cool taffy until comfortable to handle. Butter hands; stretch taffy, folding and pulling until it is light in color and hard to pull. Place taffy on table; pull into 1/2-inch wide strips. With buttered scissors, cut into 1-inch pieces. Wrap each in wax paper. |