In a medium pan, heat sugar, butter, and evaporated milk over medium-high heat. Bring to a boil and cook for 4 minutes, stirring continuously.
Remove pan from heat and stir in chocolate chips and marshmallow creme until melted.
Stir in vanilla and almonds.
Quickly stir in 1 cup of frozen marshmallows and pour into prepared pan. Stir as little as possible so marshmallows do not melt.
Sprinkle remaining marshmallows on top. Cool completely before cutting.
Notes
Freezing the marshmallows helps them keep their shape when you mix them into the fudge.Make sure you use a small (5-ounce) can of evaporated milk.Fudge can be stored at room temperature or in the freezer.Nutritional info is provided as an estimate only and will vary based on brands of products used.