1 (13 oz.) can evaporated skim milk
1/3 c. cocoa
1/4 c. sugar
16 marshmallows

Reserve 1/2 cup milk, pour remaining milk into large bowl and refrigerate until thoroughly chilled.

Combine cocoa and sugar in medium-size heavy saucepan; gradually stir in 1/2 cup reserved evaporated milk until blended. Add marshmallows to cocoa mixture; cook over low heat, stirring constantly, until marshmallows are melted. Cool to room temperature.