2 cups granulated sugar
1 cup boiling water
1/4 cup Hershey's Cocoa
1 teaspoon vanilla
1/2 cup shredded fresh marshmallows or 1/2 cup miniature marshmallows
Cook sugar and water in saucepan to 220 degrees. Remove from heat; stir in cocoa, vanilla and marshmallows until melted. Cool, without stirring, until bottom of pan just feels warm to hand. Beat to thicken and serve warm over ice cream.
Makes 2 cups sauce.