1 1/8 c. sugar
2/3 c. cocoa
1/4 tsp. salt
2 tbsp. butter
1 c. hot water
1 1/2 c. evaporated milk
1 tsp. vanilla
4 marshmallows, quartered

Blend sugar, cocoa and salt in 1 1/2 quart saucepan. Add butter, then stir in water and milk. Place over moderate heat and gently cook and stir until smooth and thickened, about 8 minutes. Remove from heat; stir in vanilla, then marshmallows until melted. Pour into glass jar with tight fitting lid. Cover and cool, then store in refrigerator. Keeps a week or two. Makes 1 1/2 cups. This sauce is good served hot or cold over ice cream, chocolate cake roll (with vanilla ice cream) and other desserts.