1
: On low heat, melt marshmallows with 2 tbsp (30 mL) butter, stirring occasionally. Remove from heat and set aside.
2
: Melt chocolate chips with Eagle Brand, the remaining 2 tbsp (30 mL) butter, vanilla and salt. Remove from heat; stir in nuts, if desired. Spread evenly into parchment paper-lined 8 or 9” (2 or 2.5 L) square pan.
3
: Spread marshmallow mixture on top of fudge. With table knife or metal spatula, swirl through top of fudge.
4
: Chill at least 2 hours or until firm. Lift from pan, peel off paper and cut into squares.