Cherry-Almond Fudge

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 ⅔ cup), toasted*, for garnish (optional)

Butter 9-inch square baking pan; set aside.

In 3-quart saucepan over medium-high heat, stir sugar, milk and butter until butter melts and mixture comes to a full boil. Continue to cook 5 minutes, stirring constantly.

Remove from heat; gradually mix in chocolate chips until melted, then mix in marshmallow crème until melted and thoroughly blended. Mix in vanilla, slivered almonds and cherries to distribute evenly.

With rubber spatula, immediately scrape evenly into pan. Decorate top with whole almonds, spacing apart and pressing in lightly, so that fudge can be cut into squares between almonds.

Allow to set in cool place. (This will take 2 to 3 hours.) Cut fudge into squares; arrange and cover with plastic wrap in gift packages, or place on serving dish.

To store, wrap and refrigerate up to 1 week. Bring to room temperature before serving.

Makes about 3 pounds fudge - 81 (1-inch) squares

* To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 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 oven.

Source: Almond Board of California