Instructions

• Thoroughly combine cocoa, sugar and salt in a 4-quart saucepan; gradually add milk.
• Bring to a "bubbly" boil on medium heat, stirring constantly.
• Continue to boil, without stirring, to 234°F or until a small amount of mixture forms a soft ball when dropped into cold water.
• Remove saucepan from heat; add butter or margarine and vanilla.
• Cool at room temperature to 110°F.
• Beat by hand until fudge thickens and loses some of its gloss.
• Quickly spread fudge in a lightly buttered 8- or 9-inch square pan. Cool.
• Cook fudge to soft-ball stage (234°F).
• Add marshmallow creme with butter or margarine and vanilla.
• Cool to 110°F.
• Beat 10 minutes; stir in 1 cup nuts.