Snow-White Cherry-Nut Fudge | The Cupboard Drawer Recipe Book

This is another Christmas and Holiday favorite from The Cupboard Drawer Recipe Book; choc full of cherries and nuts, the white base is a great contrast to all the chocolate on the candy plates.  For a real holiday zip you can add a ½ tsp of peppermint extract that will blend with the nuts and cherries to give a unique holiday accent to the sweets. This fudge also ‘Travels well’ and can be packed up for your soldier for the holidays, cook in the love, and Do Enjoy…

3 cup Granulated Sugar

1 cup Milk

Pinch of Salt

¼ cup Butter

½ cup chopped nuts (Walnuts are preferred)

½ cup candied Cherries, rough chopped

½ jar fluffy Marshmallow Topping

½ tsp Almond Extract

½ tsp Peppermint extract (if desired)

1. Grease an 8 X 8 inch pan with butter, set aside.
2. In a Saucepan, combine the Sugar, Milk, Salt and Butter. Cook over medium heat, stirring occasionally, until the temperature reaches 240 Deg (F) (115.5 C) on a candy thermometer. Or when a teaspoonful forms a soft ball when dropped in cold water.
3. Remove from heat and add Almond extract, and fluffy Marshmallow Topping beat until thick; Add Cherries and Nuts; mix well and spread into prepared pan. Allow to cool before cutting into 1 inch squares and serving.

Yield 64 pieces