1 cup cream
2 cup sugar
4 Tbs grated unsweetened chocolate
1 Tbs butter
1/2 cup blanched and roasted almonds
2 Tbs marshmallow cream
1 tsp vanilla
1/2 cup chopped pecans
24 marshmallows

Combine chocolate and sugar.  Add cream and butter.  Boil to soft ball stage (234 - 238 f).  Remove from fire.  Add marshmallow cream, nuts, and flavoring.  Beat until mixture begins to thicken.  Place marshmallows on well-buttered dish evenly.  Pour mixture over them.  Let cool, cut in squares with a sharp knife.