Categories: dessert, not tried

Ingredients

• 1/2 cup light corn syrup
• 1/2 cup marshmallow creme
• 4 ounces Ghiradelli White Chocolate Baking Bar, broken into 1 inch pieces
• 1 tablespoon butter
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Directions

1. In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling, water.

2. Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.

3. Store tightly covered in the refrigerator for up to a week.

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