1/2 c. butter
3/4 c. cocoa
2 c. sugar
1/2 tsp. salt
34/4 c. canned milk
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
1 c. chopped pecans

Melt butter; add cocoa, stirring until smooth. Add sugar, milk, marshmallow creme. Bring mixture to full boil and stirring constantly, cook 5 minutes or until candy thermometer reaches 225 degrees. Remove from heat, add vanilla. Cool 20 minutes, beat with wooden spoon until mixture looses its gloss. Blend in nuts. Spread in 9"x9" buttered pan or dish. Store in a tight container.