1/2 c. butter
3/4 c. Hershey's cocoa
2 c. sugar
1/8 tsp. salt
3/4 c. evaporated milk
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
1 c. chopped pecans

Melt butter in a heavy 4 quart saucepan. Add cocoa and stir until smooth. Add sugar, salt, milk, and marshmallow creme. Bring mixture to a full boil. Boil and stir constantly 5 minutes or until mixture reaches 226 degrees on candy thermometer. Remove from heat and stir in vanilla. Beat with a wooden spoon until mixture loses its gloss. Stir in nuts. Spread into a 9 inch square pan, which has been sprayed with Pam or spread with butter. Cool until set. Cut into squares.