White Chocolate Cream Fudge

3 c Sugar
1 c Evaporated milk
3/4 Stick butter
1 pt Marshmallow cream -- (1 jar)
12 oz White chocolate (cut into small pieces)
1 c Pecans -- chopped
Candied cherries -- (4 oz jar)

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 by 9-inch pan. Cool before cutting into 6 dozen pieces.

Substitute bits of other candied fruit if you prefer--or perhaps snipped dried apricots.