Marshmallow Marble-Top Fudge

Marshmallow Marble-Top Fudge

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories90
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium20 mg1% DV
Total Carbohydrates12 g4% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories90
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium20 mg1% DV
Total Carbohydrates12 g4% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 3 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (1-1/2 pkgs., 12 oz. each)
  • 1-1/2 teaspoons vanilla extract
  • 2 cups miniature marshmallows
  • 1/2 to 1 cup nuts chopped
  • 4 tablespoons butter or margarine , divided
  • dash salt
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)

Directions

  • 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.
Ingredients sitting on a table

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