You don't need an old family recipe to make great fudge. Hershey's Kitchens has you covered with their recipe for CHIPITS Chocolate Almond Fudge!
Line 9-inch (23 x 23 cm) square pan or 13x9x2-inch (33 cm x 23 cm x 5 cm) pan with foil, extending foil over edges of pan.
Stir together sugar, marshmallow crème, evaporated milk and butter in heavy 4-quart (4 L) 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, stirring until chocolate is melted and mixture is smooth. Stir in vanilla and almonds, if desired.
To toast almonds: Heat oven to 350°F (180°C). Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
Pour mixture into prepared pan; cool until firm. Use foil to lift fudge from pan; peel off foil. Cut into 1-inch (2.5 cm) squares. Store in tightly covered container.
For best results, do not double this recipe.