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Sprinkled almonds and marshmallow creme stylize this recipe for bite-size fudge.
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*
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.
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