Marshmallow Marble-Top Fudge Recipe

Directions

1. Line an 8-inch (2 L) square baking pan with foil.

2. Melt chocolate chips and 2 tbsp (30 mL) butter with milk, vanilla and salt in a heavy saucepan set over low heat. Remove from heat; stir in nuts, adding up to 1/2 cup (125 mL) more nuts, if desired. Spread in prepared pan.

3. Melt marshmallows with remaining butter in a medium saucepan set over low heat. Spoon onto warm fudge. With a table knife or metal spatula, swirl through fudge.

4. Chill for 2 hours or until firm. Remove fudge from pan; peel off foil. Cut into squares. Store at room temperature.

Makes about 3 dozen pieces or 2 lb (1 kg) candy.


Note:
• For best results, do not double this recipe.