Marshmallow Marble-Top Fudge - cooking recipe

Ingredients

3 c. Hershey's semi-sweet chocolate chips (1 1/2 pkg.)
4 Tbsp. butter or margarine
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 1/2 tsp. vanilla extract
dash of salt
1/2 to 1 c. chopped nuts
2 c. miniature marshmallows

Preparation

Line an 8 or 9-inch square pan with foil; set aside.
In 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 2 tablespoons butter.
Spoon onto fudge.
With table knife or metal spatula, swirl through fudge.
Refrigerate 2 hours or until firm. Remove from pan.
Peel off foil; cut into squares.
Store loosely covered at room temperature.