3 cups sugar
3 TBS Hershey cocoa powder
1 1/4 cup whipping cream
In heavy pot, mix sugar and cocoa really good. Add cream and mix again. Cook over stove and stir until it reaches boiling point. Have it continue to boil. Stir occasionally until it forms a soft ball in cold water. (this process usually takes around 20 minutes to get to the soft ball stage)
Put a piece of butter (about 1 TBS) and 1 tsp vanilla on a large platter. (I use a 9 x 13 glass pan.) Pour on fudge when it has reached the soft ball stage. Do not scrape pan. Let stand until cool. Then beat with a fork for several minutes as it thickens. If it thickens too fast while beating add just a little more cream.
Fold in miniature marshmallows. (Amount desired)
Roll into a long roll using wax paper to roll it in
Roll in nuts and let stand for awhile.
Save by wrapping in wax paper.
Do not put in fridge.
This recipe is from my Grandma Buchanan. My mom would make it every Christmas. I use a candy thermometer to make sure I have the correct soft ball stage. It will have to boil somewhere about 10 - 15 minutes to get there. (240 degrees F) This fudge is so good!