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Marshmallow Marble-Top Fudge Recipe

Things You'll Need

  • 3 cups (1-1/2 pkgs., 12 oz. each) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 4 tablespoons butter or margarine, divided
  • 1 can (14 oz.) 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

How to Make

  • 1. Line 8-or 9-inch square pan with foil.
  • 2. Melt chocolate chips and 2 tablespoons butter with sweetened condensed milk, vanilla and salt in heavy saucepan over low heat. Remove from heat; stir in nuts. Spread evenly in prepared pan.
  • 3. Melt marshmallows with remaining 2 tablespoons butter in medium saucepan over low heat. 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. About 64 pieces or 2 pounds.
  • NOTE: For best results, do not double this recipe.