Marshmallow Marble Top Fudge - cooking recipe

Ingredients

3 c. Hershey's semi-sweet chocolate chips
4 Tbsp. butter, divided
1 can Eagle Brand sweetened condensed milk
1 1/2 tsp. vanilla
dash of salt
1/2 to 1 c. chopped nuts
2 c. miniature marshmallows

Preparation

Line 8 or 9-inch square pan with foil; set aside.
In heavy saucepan, over low heat, melt chocolate chips and 2 tablespoons of 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 of butter.
Swirl through fudge with table knife. Refrigerate 2 hours.
Cut into squares.