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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." Original recipe yield: 4 pounds.


4 cups white sugar
1 (7 ounce) jar marshmallow creme
1 (12 fluid ounce) can evaporated milk
1 tablespoon butter
2 cups Semi-Sweet Chocolate Chips
1 (7 ounce) bar HERSHEY®'S Milk Chocolate Bar, broken into pieces
1 teaspoon vanilla extract
3/4 cup chopped toasted almonds


Line 9-inch square pan or 13x9x2-inch pan with foil, extending foil over edges of pan.
In heavy 4-quart saucepan, stir together sugar, marshmallow creme, evaporated milk and butter. 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, if desired. 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.

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