Prepare an 8 or 9 inch square pan by lining it with two layers or foil and then gently spraying the foil with cooking spray. You can just lightly grease the pan with cooking spray, but trust me the foil trick is so nice when lifting it from the pan.

In a large microwave safe bowl add butter and heat for 1 ½ minutes or until butter is completely melted.

Next, add sugar and half & half; stir until combined. Place in microwave and heat for 3 minutes. Then vigorously stir to combine, then cook another 2 minutes. Stir well while scraping down sides of bowl. Return to microwave and cook for another 3 minutes. Stir once more and then heat another 2 ½ minutes.

TIP you may want to set the large bowl on a plate in case it boils over while heating. This happens every time and the plate makes less of a mess for me to pick up.

Immediately remove from microwave, then add marshmallow creme and stir.

Stir in all of the chocolate chips and vanilla. Stir until smooth and well combined, no chunks.

Quickly stir in sliced almonds and sea salt until combined.

Immediately pour into prepared pan and lift pan and tap on the counter to work out the air bubbles. Top fudge with the almonds, I place 16 in 4x4 rows. This is how I will cut the fudge.