Marshmallow Nut Fudge
  1. Line an 8 or 9-inch square pan with foil, extending foil over edges of pan; butter foil.
  2. Stir together sugar, cocoa and salt in a heavy 4-quart saucepan; stir in milk.
  3. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
  4. Boil, without stirring, until mixture reaches 234 degrees on a candy thermometer, or until a small amount of mixture dropped into very cold water forms a soft ball;
  5. remove from heat.
  6. Add butter, vanilla, and marshmallow cream; do not stir.
  7. Cool to 110 degrees.
  8. Beat mixture for 8 minutes, stir in chopped nuts.
  9. Quickly spread into prepared pan and cool completely.
  10. Cut into squares.
  11. Store in tightly covered container at room temp.