Cherry Almond Fudge

3/4 cup butter
3 cup sugar
2/3 cup evaporated milk (not sweetened type)
2 cups cherry chips
1 jar (7 oz) marshmallow creme
1 cup chopped slivered almonds
1 teaspoon almond extract

Mix butter, sugar, and milk in heavy 3-4 qt pan (I prefer a chicken fryer to saucepan. Bring to full rolling boil over medium heat, stirring constantly.

Continue boiling 5 minutes, stirring constantly to prevent scorching. Remove from heat. Stir in chips until melted. Add marshmallow creme and stir until blended. Add nuts and stir to mix. Pour into buttered 13 x 9 pan. Cool at room temperature and cut into squares.

Make some in a mini-bundt pan. The recipe makes 6 mini-bundts which is what the pan had. They turn out really neat. Wrapped them in colored Reynolds Wrap, tied with ribbon, and gave them as presents. Recipients could slice them into pieces the size they wanted and it looked like you had given the whole thing rather than a preset number of pieces.