2 1/2 cups sugar
2 tbsp. cocoa
1 cup evaporated milk
1/2 tsp. salt
1/2 cup (1 stick) butter
1 tsp. vanilla
1 regular chocolate bar (Hershey's)
1 (10 oz.) pkg. marshmallows
1 cup nuts

Boil sugar, cocoa, milk, salt, butter and vanilla to soft ball stage (234-240°F on candy thermometer).

Remove from heat; add chocolate bar and marshmallows. Beat until melted.

Add nuts and pour in buttered plates.

Cooks Note: Use of a candy thermometer is recommended.