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How to make it

  • In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand and salt. Remove from heat; stir in butter, marshmallows and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
  • Chill 2 hrs or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

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