• eStore
  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »

Chocolate Almond Fudge Recipe

Chocolate Almond Fudge

Prep Time: 21 Minutes

Skill Level: Intermediate

Recipe Rating


  • 4 cups sugar
  • 1 jar (7 oz.) marshmallow creme
  • 1-1/2 cups (12-oz. can) evaporated milk
  • 1 tablespoon butter or margarine
  • 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 HERSHEY'S Milk Chocolate Bar (7 oz.)
  • 1 teaspoon vanilla extract
  • 3/4 cup slivered almonds, toasted and coarsely chopped*


  • 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.
  • NOTE: For best results, do not double this recipe.

Ratings & Reviews

    i baked this recipe and it tasted delicious!