Marshmallow Marble-Top Fudge
Creamy chocolate nut fudge with tempting swirls of marshmallow.
3 cups (one and half (12-ounce) packages) HERSHEY'S Semi-Sweet Chocolate Chips
4 tablespoons butter or margarine - divided use
1 (14-ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1/2 to 1 cup chopped nuts
2 cups miniature marshmallows
- Line 8 or 9-inch square pan with foil.
- 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 remaining 2 tablespoons butter. 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.
Makes about 5 dozen pieces or 2 pounds.
Note: For best results, do not double this recipe.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.