Directions Edit

  1. Melt chips with Eagle Brand, half of the butter, vanilla and salt. Remove from heat; stir in nuts.
  2. Spread evenly into foil-lined 8- or 9-inch square pan.
  3. Melt marshmallows with remaining half of butter.
  4. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge.
  5. Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares.
  6. Store loosely covered at room temperature.

See also Edit

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