Combine sugar, syrup, cocoa, and cream. Boil to soft ball
stage (234 - 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan.
Combine and cook as for black part. When cool, beat until
creamy, and then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares.