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Marble-Top Fudge Recipe


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     Marble-Top Fudge

Category   Desserts - Breads
Sub Category   None
Servings   5 dozen

3 c. semi-sweet chocolate chips
4 T. butter, divided
1 can sweetened condensed milk
1 1/2 tsp. vanilla
Dash salt
1/2 to 1 c. chopped nuts (optional)
2 c. miniature marshmallows

Line 8- or 9-inch square baking pan with foil; set aside. In heavy saucepan over low heat, melt together chocolate chips, 2 tablespoons butter, sweetened condensed milk, vanilla, and salt. Remove from heat and stir in nuts. Spread evenly in prepared pan.
In medium saucepan over low heat, melt together remaining 2 tablespoons butter and marshmallows. Spoon onto fudge. Using a butter knife, swirl the marhsmallow through the fudge.
Refrigerate 2 hours or until firm. Remove from pan and peel off foil. Cut into small squares (should make about 5 dozen small squares, or 2 pounds). Store loosely covered at room temperature.

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