Dark Chocolate Almond Fudge

• 4 cups sugar
• 1/2 cup Land O Lakes Butter
• 1 (12-ounce) can evaporated milk
• 16 ounces high-quality dark chocolate, coarsely chopped*
• 1 (7-ounce) jar marshmallow creme
• 1 cup slivered almonds, toasted, chopped**
• 1 teaspoon vanilla

1. Line 13x9-inch baking pan with aluminum foil, extending foil over edges.
2. Lightly butter foil.
3. Set aside.
4. Combine sugar, butter and evaporated milk in heavy 4-quart saucepan.
5. Cook over medium heat, stirring occasionally, 17-20 minutes or until mixture comes to a full boil.
6. Continue cooking, stirring constantly, 15-17 minutes or until candy thermometer reaches 234F.
7. Remove from heat.
8. Gradually stir in chocolate until melted.
9. Stir in marshmallow creme until well mixed.
10. Stir in almonds and vanilla.
11. Spread fudge into prepared pan.
12. Cool completely.
13. Cover; refrigerate.
14. Remove fudge from pan using foil ends.
15. Cut into 1-inch squares.
16. *Substitute 16 (1-ounce) squares bittersweet chocolate.
17. **Substitute toffee bits.

sugar, butter, milk, chocolate, marshmallow creme, slivered almonds, vanilla

Taken from www.landolakes.com/recipe/1474/dark-chocolate-almond-fudge (may not work)