Marshmallow marble-top fudge

Preparation time 15 minutes

Total time: 2 hours 15 minutes

Ingredients

750 mL (3 cups) CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips
60 mL (1/4 cup) butter or margarine, divided
1 can (300 mL) sweetened condensed milk (do not use evaporated milk)
7 mL (1/2 tbsp.) vanilla extract
Pinch salt
125 mL (1/2 cup) chopped nuts
500 mL (2 cups) miniature marshmallows

Line a square 20 to 22-cm (8 to 9-in.) baking pan with foil.
Melt chocolate chips and 30 mL (2 tbsp.) butter with milk, vanilla and salt in a double boiler set over low heat. Remove from heat and stir in nuts. Spread in prepared pan.
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.
Chill for 2 hours or until firm. Remove fudge from pan, peel off foil, and cut into squares. Store at room temperature.

For best results, do not double this recipe.
You can also bake this recipe in a mini muffin tin lined with non-stick parchment mini baking cups.