4 c. sugar
1 ½ c. (12 oz can) evaporated milk
2 c. (12 oz pkg) semi-sweet chocolate chips
1 tsp vanilla
1 jar (7 oz) marshmallow crème
1 (7 oz) chocolate bar, chopped
¾ c. slivered almons
1 Tbs butter
Line 9” square pan or 13x9” pan with foil, extending over edges
Stir together sugar, marshmallow crème, evaporated milk, and butter in heavy 4 qt saucepan. Cook over medium heat stirring constantly until full rolling boil. Boil constantly for 7 minutes. Remove from heat and immediately add chocolate chips and chocolate bar pieces. Stir until melted and mix smooth. Stir in vanilla and almonds.
Pour mix into prepared pan, cool until firm. Use foil to lift fudge from pan, peel off fudge, and cut into 1” squares.
About 5 dozen pieces or about 4 lbs of fudge.
To toast almonds, optional, heat 350ºF in layer on baking pan. Bake 8-10 minutes, stirring occasionally until light golden brown. Cool before using.
