- 1 cup packed brown sugar
- 1/4 cup baking cocoa
- 1/2 cup milk
- 1 cup miniature marshmallows
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Ice cream
- In a saucepan, combine brown sugar, cocoa and milk until smooth. Bring to a boil; cook and stir for 4-5 minutes or until sugar is dissolved. Remove from heat; stir in marshmallows, butter and vanilla until marshmallows are melted. Serve warm over ice cream. Yield: 1-1/2 cups.
Originally published as Marshmallow Fudge Topping in Quick Cooking May/June 2004, p16
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