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Heavenly White Chocolate Almond Fudge

1 (12-ounce) package white chocolate chips (2 cups)
2/3 cup sweetened condensed milk (not evaporated milk)
1 1/2 cups coarsely chopped slivered almonds, toasted*
2 teaspoons vanilla extract

1. Line an 8-inch square pan with foil, extending foil over edges of pan.
2. In medium saucepan, melt white chocolate chips with sweetened condensed milk over very low heat, stirring constantly, until mixture is smooth.
3. Remove from heat. Stir in toasted almonds and vanilla.
4. Spread into prepared pan. Cover; refrigerate until firm.
5. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.

Makes 1 1/2 pounds fudge. (For best results, do not double this recipe.)

*To toast almonds, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until almonds are lightly browned, stirring occasionally. Cool.