Siri takes way better photos than I do
Bittersweet Fudge with Sea Salt
3 cups mini marshmallows
4 Tablespoons butter
1 (14 oz.) can Eagle Brand sweetened condensed milk
12 ounces Ghirardelli Bittersweet Chocolate, chopped
Sea Salt in a grinder or sea salt flakes
Combine first 3 ingredients in a medium saucepan. Cook over medium heat, stirring constantly, 6 to 7 minutes or until marshmallows are melted. Stir in chocolate.
Transfer mixture to an 8 inch square pan lined with parchment paper; sprinkle with slightly ground sea salt.
Refrigerate overnight or until cold and firm. Cut into small squares.