INGREDIENTS:
2 cups sugar
1 can (5 ounces) evaporated milk
1/2 cup butter
1 package (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow crème
1 teaspoon vanilla
1 cup slivered almonds, toasted*
3/4 cup dried Bing cherries, chopped
Whole blanched (skin removed) almonds (about 2/3 cup), toasted*, for garnish (optional)
METHOD:
Butter a 9-inch square baking pan; set aside.
In a 3-quart heavy saucepan over medium-high heat, stir sugar, milk, and butter until the butter melts and the mixture comes to a full boil. Continue to cook for 5 minutes, stirring constantly.
Remove from heat; gradually stir in chocolate chips until melted, then stir in marshmallow crème until melted and thoroughly blended. Mix in vanilla, slivered almonds, and cherries to distribute evenly.
With a rubber spatula, immediately scrape evenly into the prepared pan. Decorate the top with whole almonds, spacing them apart and pressing in lightly, so that fudge can be cut into squares between almonds. Set in a cool place until the fudge is completely cool about 2 to 3 hours.
Cut fudge into 1-inch squares; arrange and cover with plastic wrap in gift packages, or place on a serving dish. To store, wrap and refrigerate fudge up to 1 week. Bring to room temperature before serving.
* To toast almonds, spread in an ungreased baking pan. Place in 350°F oven and bake for 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from the oven.
YIELD: About 18 pieces
SOURCE: Recipe courtesy of the California Almond Board
