semi sweet chocolate chips - 2 cups. You may use dark chocolate or bitter chocolate or combination of any.
Condensed milklow fat - 1 & 1/3 cup
Marshmallowssmall - 2&1/2 to 3 cups
Line a baking tray of size 7x11 inches with a parchment paper. You may also use a rectangular pyrex glass (baking) container.
Take a microwave safe large bowl. Add chocolate chips and condensed milk. Warm on high for 1 minute.
Take the hot bowl out carefully and mix the chocolate chips with condensed milk with a fork or spoon. Mix till all is incorporated well. The warm bowl and slightly melted chips and heated condensed milk will make a nice shiny chocolate batter.
Pour it on the lined paper in the pan/tray and spread evenly with a butter knife.
while it is still hot, place the marshmallows next to each other on top of the hot chocolate batter.
Put the oven on broil/grill. Place the oven safe tray in and watch it till marshmallows swell up and have slight cracks on the top.
Take it out immediately. Do not over do it. It takes lees than a minute to do that, depending upon the size of your oven.
Let it cool down till room temperature and then refrigerate it (uncovered) for about 3-4 hrs.
Take the tray out and remove the fudge block from the tray and place on chopping board. Cut it out in small squares of your size. 1x1 inch square is a good size and even 2x2.
If you make it in summers, refrigerate it in air tight container.
If you make it in winters, it shall be good outside but I would still suggest refrrigerating.
Let it rest for 1 minute before eating.
If you are particular about the gelatin in marshmallows, then use vegan marshmallows from the market.