#1829 - Swirled Fudge

(by Shirley McNevich)

3 cups Nestle's semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
4 TBSP butter
dash of salt
2 tsp. vanilla
1 cup chopped nuts (optional)
2 cups mini marshmallows

Line an 8" square fudge pan with foil. In a saucepan over low heat add chocolate bits, Eagle milk, 2 TBSP of the butter and the salt--stir/cook just until all of the chocolate bits are melted. Remove from heat--add vanilla and chopped nuts--stir. Pour the mixture into the prepared fudge pan. In a separate saucepan over low heat add 2 TBSP butter and the mini marshmallows--cook/stir until melted. Spread the melted marshmallow mixture over the top of the fudge batter. Use a tableknife to swirl the marshmallow through the fudge. Cool to room temperate, then refrigerate overnight. The next day, dump fudge on to a cutting board, peel off the foil and cut fudge into squares.