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Marshmallow Marble-Top Fudge

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 (Not evaporated milk)
1 1/2 teaspoons vanilla extract
Dash salt
1/2 to 1 cup chopped nuts
2 cups miniature marshmallows

1. Line 8 or 9-inch square pan with foil.
2. 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.
3. 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.
4. 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 courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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