2 cups sugar
4 tbsp. cocoa
1 cup cream
24 marshmallows
2 cups graham cracker crumbs
1 cup nuts
2 tsp. vanilla

Cook sugar, cocoa and cream to soft ball stage (234-240°F on candy thermometer).

Stir constantly. Cool slightly; then add marshmallows, crumbs, nuts and vanilla.

Drop by teaspoonfuls on waxed paper.

Cooks Note: Use of a candy thermometer is recommended.

Makes 24 servings.