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aside.
Measure out the almonds; chop or leave whole. Cut the butter up into smaller chunks so that
they will melt faster when added. Set both aside.
Pour the evaporated milk into a saucepan, warm slightly, and then add the sugar; bring to a
full boil over medium-high heat. Be sure to stir continually.
Once the mixture comes to a full rolling boil turn the heat down to medium, maintaining a steady
boil. Place the candy thermometer into the pan.
Boil the mixture until it reaches 234°F. Stir gently throughout the entire boiling time.
Once the mixture reaches 234°F immediately remove it from the heat and add the butter. Stir
just until the butter is melted.
Pour the hot mixture into the bowl with the chocolate chips, marshmallow creme, and vanilla.
Do not scrape the bottom or sides of the pan when pouring into the bowl.
Stir all the ingredients together until the chocolate chips are melted.
Add the almonds to the mixture; stir until evenly mixed and the fudge begins to loose its
glossiness.
Pour the fudge into the foil lined pan and spread out evenly.
Allow the fudge to cool completely at room temperature. Once cooled, it is ready to cut.
Use the excess foil on the sides of the pan to lift the fudge out of the pan. Flip fudge over
and place it face down on a cutting board. Peel off the foil and cut into 1 inch
squares.
Note: To make the fudge a little easier to cut into squares, chill it in the refrigerator.
Be sure it has completely cooled at room temperature before placing the fudge in the refrigerator.
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