Marshmallow-Hot Fudge Sauce

I just purchased the ice cream cookbook last night and had Nathaniel look for a recipe to make. This is the one that he picked to top our homemade ice cream.

Marshmallow-Hot Fudge Sauce from David Lebovitz's The Perfect Scoop

makes 2 cups

2/3 cup milk (whole or low-fat)

2 tbs salted butter (I used unsalted since I never have salted)

30 large marshmallows (not quite a whole bag)

8 oz bittersweet or semisweet chocolate, finely chopped (I used a 4 oz bar of each since that's what I had)

1/4 teaspoon vanilla extract

Warm the milk and butter in a medium saucepan. Add the marshmallows and cook over low heat, stirring constantly, until they've melted. Remove from the heat and add the chocolate pieces. Let stand for 30 seconds, the stir until smooth. Add vanilla. Serve warm.

**Can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat. If the sauce becomes too thick, stir in a few spoonfuls of milk.