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Gingerbread
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Marshmallow Fudge
3 cups (1-1/2 pkgs.) Semi-Sweet Chocolate Chips
4 tablespoons butter or margarine, divided
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/2 teaspoons vanilla extract
Dash salt
1/2 to 1 cup chopped nuts
2 cups miniature marshmallows
Line 8-or 9-inch square pan with foil. In heavy saucepan over low heat, melt chocolate chips and 2 tablespoons butter with sweetened condensed milk, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into prepared pan.
In medium saucepan over low heat, melt marshmallows with remaining 2 tablespoons butter. Spoon onto fudge. With table knife or metal spatula, swirl through fudge.
Refrigerate 2 hours or until firm. Remove fudge from pan; peel off foil. Cut into squares. Store loosely covered at room temperature. About 5 dozen pieces or 2 pounds.
Note: For best results, do not double this recipe.
 Always Kiss The Cook
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