Prep Time:

22 Minutes

Skill Level:

Intermediate

My Rating:

Everybody's Rating:

Ingredients

·         4 cups sugar

·         1 jar marshmallow creme

·         1-1/2 cups evaporated milk

·         1 tablespoon butter or margarine

·         2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

·         1 HERSHEY'S Milk Chocolate Bar

·         1 teaspoon vanilla extract

·         3/4 cup almonds, toasted and coarsely chopped*

Directions

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.

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.

3. Pour mixture into prepared pan; cool until firm. Use foil to lift fudge from pan; peel off foil. Cut into 1-inch squares. Store in tightly covered container. About 5 dozen pieces or about 4 pounds.

* 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.

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