2 cups confectioners' sugar
4 tablespoons light corn syrup
1/2 cup unsweetened cocoa powder
1/2 cup butter
1 2/3 cups water
Heat butter in a medium saucepan over medium heat. Stir in 2/3 cup water until all liquid evaporates. Remove from heat and let cool; stir in confectioners' sugar, flavoring sugar, and cocoa. Spread onto prepared sheet. Refrigerate until firm but temercre is not completely cooked off from the butter. Strain buttery mixture into lined sheet and chill completely before removing from cookie sheet.