Chocolate-Almond Fudge

Marshmallow creme is the surprise ingredient in this cooked fudge made with semi-sweet and milk chocolate and flecked with toasted almonds.

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INGREDIENTS:

• 4 cups sugar
• 1 jar (7 oz.) marshmallow creme
• 1-1/2 cups (12-oz. can) evaporated milk
• 1 tablespoon butter or margarine
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
• 1 (7.0 oz.) HERSHEY’S Milk Chocolate Bar, broken into pieces
• 1/2 tsp Double-Strength Madagascar Bourbon Pure Vanilla Extract
• 3/4 cup slivered almonds

DIRECTIONS:

1. Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

2. Line 9-inch square pan or 13x9x2-inch pan with foil, extending foil over edges of pan.

3. Stir together sugar, marshmallow creme, evaporated milk and butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil, stirring constantly, 7 minutes.
Remove from heat; immediately add chocolate chips and candy pieces, stirring until chocolate is melted and mixture is smooth. Stir in vanilla and almonds.

4. Pour mixture into prepared pan; cool until firm. Use foil to lift fudge from pan; peel off fudge. Cut into 1-inch squares. Store in tightly covered container.

SERVINGS = About 5 dozen pieces or about 4 pounds.

NOTE: For best results, do not double this recipe.

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