Marshmallow Fudge Recipe
3 cups (18oz) semi-sweet chocolate chips
1 (14 oz) can Eagle Brand Sweetened Condensed milk (not evaporated milk)
2 Tbsp. butter
2 cups mini marshmallows
1 1/2 teaspoons vanilla extract
1. In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand and salt.
2. Remove from heat; stir in butter, marshmallows and vanilla.
3. Spread evenly into wax paper lined 8- or 9-inch square pan.
4. Chill 2 hrs or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.