3 C. 18oz semisweet chocolate chips
1 can 14oz sweetened condensed milk
4 T butter divided
2 t. vanilla
dash of salt
1 C. chopped nuts
2 C. miniature marshmallows

Line an 8 or 9 inch square pan with waxed paper.
In a large sized heavy saucepan over low heat melt chocolate chips with milk, 2 T. butter, vanilla and salt. Remove from heat, stir in nuts. Spread evenly into prepared pan. In a mediumn sized saucepan over low heat melt marshmallows with remaining 2 T. butter. Spread on top of fudge. With a table knife swirl through top of fudge. Chill 2 hours or till firm. Turn fudge onto a cutting board, peel off waxed paper, cut into squares. Store covered in refrigerator.