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Chocolate SnowSwirl fudge

• 3 cups (18 ounces) semisweet chocolate chips
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 4 tablespoons butter or margarine, divided
• 1-1/2 teaspoons vanilla extract
• Dash of salt
• 1 cup chopped nuts (optional)
• 2 cups miniature marshmellows

Makes about 2 pounds

Preparation time: 10 minutes, Chilling time: 2 hours

Line 8- or 9- inch square pan with wax paper.

In medium-size heavy saucepan, over low heat, melt chips with sweetened condensed milk, 2 tablespoons butter, vanilla and salt.

Remove from heat; stir in nuts. Spread evenly into prepared pan.

In medium-size heavy saucepan, over low heat, melt marshmellows with remaining 2 tablespoons butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge.

Chill at least 2 hours or until firm.

Turn fudge onto cutting board; peel off wax paper and cut into squares.

Store covered in refrigerator.

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