Busters Recipes

Holiday Chocolate Marshmallow Swirl Fudge

Ingredients

3 cups semisweet chocolate chips
14 ounce can sweetened condensed milk
4 tbsp. butter, divided
1/8 tsp. salt
1 1/2 tsp. vanilla extract
1 cup chopped pecans
2 cups miniature marshmallows

Directions
Line an 8 inch square baking pan with wax paper. Combine chocolate
chips, condensed milk, 2 tbsp. butter and salt in a medium saucepan
over low heat. Stir frequently until the chocolate is melted and
smooth. Remove the pan from the heat and stir in the vanilla and
pecans. Spread the chocolate layer evenly in the prepared pan.
Combine remaining 2 tbsp. butter and marshmallows in a medium
saucepan over low heat. Melt marshmallows, stirring until smooth.
Spread the marshmallow mixture on top of the chocolate layer. Swirl
the two layers together with the tip of a knife. Refrigerate fudge
about 2 hours until firm. Invert the pan onto a cutting board to
release fudge. Remove the pan and peel off the wax paper. Cut the
fudge into squares. Store fudge refrigerated in an airtight container.

Makes about 2 pounds fudge.

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