3 cups sugar
1 cup evaporated milk
3/4 stick butter
1 pint marshmallow cream
12 oz white chocolate cut into small pieces
1 cup chopped pecans
4 oz candied cherries or other candied or dried fruit
Bring sugar, milk and butter to a boil over low heat, stirring constantly. Cook to 237 degrees on a candy thermometer. Remove from heat and add marshmallow cream, white chocolate, nuts and cherries. Stir until the marshmallow cream and chocolate are melted. Pour into a buttered 13 x 9 inch pan. Cool before cutting into 6 dozen pieces.
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