Ingredients
Method
- In a saucepan, combine butter and milk over medium high heat. When butter is melted, add marshmallows and salt. Stir and cook until marshmallows are completely melted.3 tbsp. butter, ½ cup milk, 20 marshmallows, pinch of salt
- Remove from heat and add chocolate chips. Stir mixture until chocolate melts, then add vanilla.1 cup semi-sweet chocolate chips, 1-½ tsp. vanilla extract
- Store hot fudge refrigerated in an airtight container. Sauce will keep for at least a month.
Notes
To reheat leftover sauce, scoop portioned amount into a microwave safe container. Reheat in 30 second intervals, stirring in between, until sauce is heated through.
