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Chocolate Almond Fudge


Makes about 5 dozen pieces (about 4 pounds)


This sweet and smooth fudge is sure to wow everyone who tries it. Give as a gift…keep some for yourself!


4 cups sugar

1 jar marshmallow creme (7 oz.)

1 1/2 cups evaporated milk (12-oz. can)

1 tablespoon butter or margarine

2 cups HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (12-oz. pkg.)

1 HERSHEY’S MILK CHOCOLATE BAR (7 OZ.), broken into pieces

1 teaspoon vanilla extract

3/4 cup almonds, toasted and coarsely chopped* (slivered optional)



1.Line 9” square pan or 13”x9”x 2” 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; continue to boil, stirring constantly, 7 minutes.

3.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.

4.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.


TIP: To toast almonds, heat oven to 350 degrees. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.


VARIATION: One 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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