Easy Gluten Free Marshmallow Fudge...And I Mean Easy

Thank goodness for magazines with test kitchens and a staff of 50 to figure out all of those quick and easy recipes that you read and kind of go, "oh, duh." I was flipping through the February issue of Real Simple magazine, which was of course all about love and Valentines day and chocolate, and they had a cute little page on how to use semi-sweet chocolate. Now, I'm not going to pretend I am fancy enough to have blocks of semi-sweet chocolate laying around. I simply grabbed a bag of chocolate chips and went for it. This is a great three ingredient recipe that you could make the day before and take to a luncheon or a family dinner, whatever you may need completely rich small servings of chocolate for. It's the best when you find a naturally gluten free recipe lurking in a mainstream magazine. I also think I may have made this batch not quite correctly, because the marshmallows all floated to the top and it was a layer of chocolate on the bottom and marshmallow on the top. Has anyone else ever made this and figured out how to get marshmallows all the way through?

Gluten Free Marshmallow Fudge

from the pages of Real Simple Magazine

1 12 ounce bag of semi-sweet chocolate chips

2 cans of sweetened condensed milk

1 1/2 cups miniature marshmallows

Heat the milk in a saucepan, just below a simmer. Add the chocolate and stir until melted. Add the marshmallows and fold in. Pour into a parchment-paper lined 8x8 glass baking dish and chill in the refrigerator for at least 12 hours. Cut into squares.

Happy eating!