Shelly's Recipe

MARSHMALLOW MARBLE-TOP FUDGE

Category: Candy

3 cups semi-sweet chocolate chip
4 tbsp butter, divided
1 can sweetened condensed milk (not evaporated milk)
1 1/2 tsp vanilla extract
Dash salt
1/2 to 1 cup chopped nuts
2 cups miniature marshmallows

Line 8-or 9 inch square pan with foil. Melt chocolate chips and 2 tbsp butter with sweetened condensed milk, vanilla and salt in heavy saucepan over low heat. Remove from heat; stir in nuts. Spread evenly into prepared pan.

Melt marshmallows with remaining 2 tbsp butter in medium saucepan over low heat. Spoon onto fudge. With table knife or metal spatula, swirl through fudge. Refrigerate 2 hours or until firm. Remove fudge from pan; peel off foil. Cut into squares. Store loosely covered at room temperature. About 5 dozen pieces or 2 pounds.

NOTE: For best results, do not double this recipe.