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Chocolate-Almond Fudge

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    Source: www.hersheys.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates
    VitaminsB12, D, E
    MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 cups sugar

    2. 1 jar (7 oz.) marshmallow creme

    3. 1-1/2 cups (12-oz. can) evaporated milk

    4. 1 tablespoon butter or margarine

    5. 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips

    6. 1 (7 oz.) HERSHEY'S Milk Chocolate Bar , broken into pieces

    7. 1 teaspoon vanilla extract

    8. 3/4 cup slivered almonds , toasted and coarsely chopped*

    Instructions Jump to Ingredients ↑

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

    2. 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.

    3. Remove from heat; immediately add chocolate chips and candy pieces, stirring until chocolate is melted and mixture is smooth. Stir in vanilla and almonds, if desired.

    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. About 5 dozen pieces or about 4 pounds.

    5. * To toast almonds: 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.

    6. VARIATION: 1 HERSHEY'S Milk Chocolate Bar With Almonds (7 oz.) may be substituted for HERSHEY'S Milk Chocolate Bar.

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

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