3 c. (1 1/2 pkg.) Hershey's semi sweet chocolate chips
4 tbsp. butter
1 can Eagle brand milk
1 1/2 tsp. vanilla extract
1/2 to 1 c. chopped nuts
2 c. miniature marshmallows

Line 8 to 9 inch square pan with foil. Melt chocolate chips and 2 tablespoon butter and milk, vanilla. Remove from heat, stir in nuts. Spread evenly in pan. In medium pan over low heat, melt marshmallows with remaining 2 tablespoons butter. Spoon over fudge. With table knife swirl through fudge. Refrigerate 2 hours. Remove from pan; peel off foil. Cut into squares.

Makes about 5 dozen or 2 lbs.