3 c. (1 1/2 pkgs.) semi-sweet chocolate chips
4 tbsp. butter, divided
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 1/2 tsp. vanilla extract
Dash of salt
1/2 to 1 c. nuts, chopped
2 c. miniature marshmallows

Line 8 or 9 inch square pan with foil; set aside. In heavy saucepan over low heat, melt chocolate chips and 2 tablespoons butter with sweetened condensed milk, vanilla and salt. Remove from heat. Stir in nuts. Spread evenly into prepared pan. In medium saucepan over low heat, melt marshmallows with remaining 2 tablespoons butter. Spoon onto fudge. With table knife or metal spatula, swirl through fudge. Refrigerate 2 hours or until firm. Remove from pan. Peel off foil. Cut into squares. Store loosely covered at room temperature. Makes about 2 pounds.