2 C. semi sweet chips (1 regular size bag)
1 can (14oz) sweetened condensed milk
Melt everything together very slowly in a sauce pan over the stove. One it comes to a boil, turn it off and spread into a prepared pan. Freeze for 20 minutes to help it cool off. This fudge is soft enough to cut with cookie cutters, and firm enough to pick up once it sits at room temperature for 2 hours and develops a crust.
I searched the internet to see if there was such thing as kosher marshmallows. The responses varied greatly. So, I found a fudge recipe that doesn't use marshmallow fluff. Just 3 ingredients, no butter, no fluff, no sugar, just chocolate, milk, and love. And its kosher~
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