½ cup butter
2 cups mini marshmallows
¾ cup milk
Combine over hot (not boiling) water, the chocolate chips and butter, stirring until meted and mixture
is smooth. Stir in marshmallows and milk until melted and smooth again. Serve warm over ice cream, pound cake, angel cake or as a dipping
sauce for fresh fruit pieces (like a fondue).
Cover and store in fridge. Reheat
over hot (not boiling) water before using or microwave on high about 1 minute
for every cup of sauce. Makes 4 cups.
