Black Layer
3 cups granulated sugar
4 tablespoons cocoa
1 1/2 tablespoons white corn syrup
1 tablespoon vanilla extract
2 tablespoons butter or margarine
1 1/2 cups cream

Combine sugar, syrup, cocoa and cream. Boil to the soft ball stage (234 degrees F to 238 degrees F on a candy thermometer). Cool to room temperature.

Add butter and vanilla extract. Beat until creamy. Pour into well-buttered pan.

White Layer
3 cups granulated sugar
1 1/2 tablespoons white corn syrup
1 1/2 cups cream
1 tablespoon vanilla extract
2 tablespoons butter or margarine

Combine sugar, syrup and cream. Boil to the soft ball stage (234 degrees F to 238 degrees F on a candy thermometer). Cool to room temperature.

Add butter and vanilla extract. Beat until creamy. Pour into pan. The two portions will not run together, but will cut out together. Cut into small squares.

NOTE: Nuts may be added if desired.