1/2 cup butter (or margarine)
3/4 cup cocoa
2 cups sugar
1/8 teaspoon salt
3/4 cup evaporated milk
1 jar (7-ounce) marshmallow creme
1 teaspoon vanilla
1 cup chopped pecans
No-stick cooking spray
Melt butter in a 4 quart saucepan sprayed with cooking spray.
Add cocoa and stir until smooth.
Add sugar, salt, milk and marshmallow creme.
Bring mixture to a full boil.
Boil and constantly stir 5 minutes or until 226 degrees on candy thermometer.
Remove from heat and stir in vanilla.
Cool 20 minutes.
Beat with a wooden spoon until mixture loses its gloss.
Blend in nuts.
Spread in 9X9 inch pan sprayed with cooking spray.
Cool until set. Cut into 1 inch squares.
Store in an airtight container.
Makes: 16 pieces