4 cups sugar
1 (12-ounce) can evaporated milk
16 ounces high-quality dark chocolate, coarsely chopped*
1 (7-ounce) jar marshmallow crème
1 cup slivered almonds, toasted, chopped**
1 teaspoon vanilla
Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Lightly butter foil. Set aside.
Combine sugar, butter and evaporated milk in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 17-20 minutes or until mixture comes to a full boil. Continue cooking, stirring constantly, 15-17 minutes or until candy thermometer reaches 234°F.
Remove from heat. Gradually stir in chocolate until melted. Stir in marshmallow crème until well mixed. Stir in almonds and vanilla.
Spread fudge into prepared pan. Cool completely. Cover; refrigerate.
Remove fudge from pan using foil ends. Cut into 1-inch squares.
*Substitute 16 (1-ounce) squares bittersweet chocolate.
**Substitute toffee bits.
To toast almonds, heat oven to 350°F. Spread almonds onto ungreased 15x10x1-inch jelly-roll pan. Bake, stirring occasionally, 8-9 minutes or until golden brown.