2 1/2 cups sugar
1/2 cup butter or margarine
1 (5-oz.) can (2/3 cup) evaporated milk
1 (7-oz.) jar (2 cups) marshmallow crème
1 (6-oz.) package (1 cup) semisweet chocolate chips
1/3 cup slivered almonds
10 ounces almond bark or vanilla-flavored candy coating, cut into pieces
1/2 cup chopped candied red cherries
1/4 teaspoon almond extract
6 drops red food color
Line 13x9-inch pan with foil so that foil extends over sides; butter foil. In medium saucepan, combine sugar, margarine and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow crème; blend well. Spoon half of mixture into small bowl. Add chocolate chips to mixture in bowl; stir until smooth, then add almonds. Add almond bark to mixture in saucepan; blend until smooth. Stir in cherries, almond extract and food color.
Pour chocolate mixture evenly into foil-lined pan. Spoon cherry mixture evenly over top. Pull knife through layers, gently turning and lifting to marble. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator.
Serves 48.
