Chocolate Fudge with Almonds

A summertime trick is to chop up pieces and put them in the ice cream freezer, and melt down a piece or two to pour over the top of ice cream. That is, if there's any left when you get there...

• Ready In: 32 mins
• Yields: 60 pieces

Ingredients

• 4  cups sugar
• 1 (7 ounce) jar marshmallow creme
• 1 (12 ounce) can evaporated milk
• 1  tablespoon butter or 1  tablespoon margarine
• 1 (12 ounce) package  semi-sweet chocolate chips
• 1 (8 ounce)  hershey's milk  chocolate bars with almonds, chopped
• 1  teaspoon vanilla
• 3⁄4 cup  chopped  slivered almonds

Directions

1. Butter a 9" square baking pan and set aside.
2. Combine sugar, marshmallow creme, evaporated milk, and butter in a large heavy saucepan.
3. Bring to a rolling boil over medium heat, stirring constantly.
4. Cook for 7 minutes.
5. Remove from heat and IMMEDIATELY add the chocolate chips and the candy bar pieces,, stirring constantly until they are completely melted.
6. Stir in the vanilla.
7. Mix in the almonds.
8. Pour fudge into the prepared pan, and cool completely before cutting into 1" squares.