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Marshmallow Marble-Top Fudge

Fudge RecipesMakes about 5 dozen pieces or 2 pounds

Prep time: 15 min.
Cooling time: 2 hrs.


  • 3 - cups (1-1/2 packages., 12 ounces each) SPECIAL DARK Chocolate Chips or Semi-Sweet Chocolate Chips
  • 4 - Tablespoons butter or margarine, divided
  • 1 - can (14-ounces) 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


Line 8-or 9-inch square pan with foil.

  1. Melt chocolate chips and 2 Tablespoons butter with sweetened condensed milk, vanilla and salt in heavy saucepan over low heat.
  2. Remove from heat and stir in nuts. Spread evenly in prepared pan.
  3. Melt marshmallows with remaining 2 tablespoons butter in medium saucepan over low heat.
  4. Spoon onto fudge. With table knife or metal spatula, swirl through fudge.
  5. Refrigerate 2 hours or until firm. Remove fudge from pan and peel off foil.
  6. Cut into squares. Store loosely covered at room temperature.

Alan's Kitchen Tip:

  • For best results, do not double this recipe.

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