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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