San Francisco Fudge

Yield: 36 small squares

INGREDIENTS

2 1/4 cups Ghirardelli Semi-Sweet Chocolate Chips
14 ounces sweetened condensed milk
1 cup miniature marshmallows
1 1/2 teaspoons vanilla
1 cup chopped walnuts

INSTRUCTIONS

Stove Top Method: In a heavy saucepan, combine chocolate chips, sweetened condensed milk, and marshmallows over medium heat, and stir constantly until mixture is smooth. Remove from heat. Stir in vanilla, walnuts, and salt. Pour mixture into an 8" x 8" pan lined with wax paper. Refrigerate for 2 hours, or until firm. Cut into squares.

Microwave Method: Combine the chocolate chips, sweetened condensed milk, and marshmallows in a microwave-safe bowl. Heat on medium (50% power) for 30 seconds; stir. Repeat process until mixture is smooth. Stir in vanilla, walnuts, and salt. Pour mixture into an 8" x 8" pan lined with wax paper. Refrigerate for 2 hours, or until firm. Cut into squares. Store at room temperature.

PRODUCTS USED IN THIS RECIPE