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CHIPITS Chocolate Almond Fudge Recipe


29 minutes
about 5 dozen pieces or 4 pounds (2 kg)

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!

Ingredients & Directions

Prep Time
22 minutes
7 minutes


  • 4 cups
    sugar (1 L)
  • 1 jar
    marshmallow creme (7.5 oz) (213 g)
  • 1 1/2 cups
    evaporated milk (375 mL)
  • 1 tbsp
    butter or margarine (15 mL)
  • 2 cups
    HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Semi-Sweet Chocolate Chips (500 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 1/4 cup
    silvered almonds, toasted and coarsely chopped* (optional) (50 mL)


Equipment Needed 
stovetop Stovetop
square pan 9-Inch (23 cm) Square Pan
foil Foil
saucepan Saucepan
measuring cups Measuring Cups

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.