|Sugar||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter||1 Tablespoon (or margarine)|
|Marshmallow creme||1⁄2 Cup (8 tbs)|
|Candied cherries||1⁄2 Cup (8 tbs), chopped|
Butter sides of heavy 2 quart saucepan.
In it combine sugar, milk, and salt.
Heat over medium heat, stirring constantly till sugar dissolves and mixture comes to boiling.
Then cook to soft ball stage (238Â°), stirring only if necessary.
Immediately remove from heat.
Add butter and cool to lukewarm (110Â°) without stirring.
Beat vigorously until mixture begins to hold its shape.
Add marshmallow creme; beat till fudge becomes very thick and starts to lose its gloss.
Quickly stir in cherries and spread in buttered shallow pan or small platter.
Score in squares while warm; cut when firm.