Dark Chocolate Almond Fudge

4 cups sugar
1/2 cup butter
1 (12 oz.) can evaporated milk
16 oz. dark chocolate, coarsely shopped
1 (7 oz.) jar marshmallow creme
1 cup slivered almonds, toasted & chopped
1 tsp. vanilla

Line a 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, until mixture comes to a full boil (17 to 20 minutes). Continue cooking, stirring constantly, until candy thermometer reaches 234 degrees (15 to 17 minutes). Remove from heat. Gradually stir in chocolate until melted. Stir in marshmallow creme until well mixed. Stir in almonds and vanilla. Spread fudge into prepared pan. Cool completely. Cover; refrigerate. Cut into 1-inch squares. Enjoy!

*Tip: To toast almonds, heat oven to 350 degrees. Spread almonds onto un-greased 15x10x1-inch jelly-roll pan. Bake for 8 to 9 minutes, stirring occasionally, or until golden brown.