Recipe: Cathedral Window Fudge (canned frosting, chocolate chips and mini marshmallows)

CATHEDRAL WINDOW FUDGE

1 (12 oz.) pkg. (2 cups) semisweet chocolate chips
1 (16 oz.) can Pillsbury Creamy Supreme Chocolate Frosting
2 cups miniature multi-colored marshmallows*

Melt chocolate chips in large saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in frosting.

Fold in marshmallows. Let stand 15 minutes or until mixture is cool enough to handle.

Divide mixture in half. Pour mixture onto sheet of waxed paper or plastic wrap, scraping mixture from saucepan. Shape each half into 9x2-inch log. Wrap tightly in waxed paper; refrigerate 2 hours or until firm.

With thin, sharp knife, cut log into 1/2-inch-thick slices. Use a warmed,** thin, sharp knife to slice the fudge.

*If you can't find multicolored miniature marshmallows, you can cut larger multicolored marshmallows into smaller pieces. Rubbing solid shortening on the knife with a paper towel will make this task easier.

**To warm knife, place knife blade in a glass of hot water. Remove knife and dry with a paper towel. Repeat as needed to keep the knife warm for slicing the fudge.

Makes 36 candies.
Source: Recipe booklet: Pillsbury Holiday Cookies and Candies