Marshmallow Marble-Top Fudge -- Quad-Cities Online Recipe Book
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Marshmallow Marble-Top Fudge

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Ingredients

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

Instructions

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.

Sheila Schultz
Hillsdale



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