3 c. sugar
3/4 c. cocoa
1/2 c. light corn syrup
1 c. milk
4 tbsp. butter
1 tsp. vanilla
1 c. pecans
1/2 lb. marshmallows, cut in pieces
1/2 c. candied cherries, chopped

Combine sugar, cocoa, corn syrup and milk; cook over low heat until sugar is dissolved. Continue cooking on the medium heat, stirring frequently, until the mixture reaches the soft ball stage or 238 degrees, on a candy thermometer. Remove from heat and add butter, cool to lukewarm, add vanilla and beat until creamy. Stir in pecans, marshmallow pieces and cherries. Continue to beat until thick. Pour into buttered pan, when cold, cut into squares. A 10"x13" pan is about the right size.