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Marshmallow Marble-Top Fudge Recipe


  • 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
  • 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


  • 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.

Ratings & Reviews

    This is the stickiest fudge ever. Does not cut well, foil stuck to the entire block when I removed it from the pan. I even tried using a pizza cutter to cut it and stuck to the wheel. I won't be making this again. Very disappointed for the waste of time and money. I'm a seasoned cook/ baker and my fudge looks nothing like the photo.
    We made this fudge for Christmas this year, and it was tasty, but not good enough to get gobbled up, meaning eventually it lost its flavor.