Marshmallow Marble-Top Fudge
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3 cups semi-sweet chocolate chips
4 tablespoons butter or margarine, divided
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 to 1 cup chopped nuts
2 cups miniature marshmallows
Line 8- or 9-inch square pan with foil.
In a heavy saucepan over low heat, melt chocolate chips and 2 tablespoons butter with sweetened condensed milk, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into prepared pan.
In medium saucepan over low heat, melt marshmallows with remaining 2 tablespoons butter. Spoon onto fudge. With table knife, swirl through fudge.
Refrigerate two hours or until firm. Remove fudge from pan; peel off foil. Cut into squares. Store loosely covered at room temperature. Makes about 5 dozen pieces or 2 pounds.
For best results, do not double this recipe.