2 c. sugar
1/2 tsp. salt
2 tbsp. butter
1 tsp. vanilla
1/2 c. chopped walnuts or pecans
1/2 c. evaporated milk and 1/2 c. water or 1 c. Half and Half
1/2 c. Marshmallow Creme
1/4 c. candied cherries, quartered (optional - see note)

In a heavy saucepan, combine sugar, milk, water, and salt. Stir until dissolved. Brush sides of pan to remove sugar crystals with a wet pastry brush. Cook, stirring constantly, to 236 degrees. Add butter and vanilla. Cool without moving (at room temperature) to 110 degrees. Beat until mixture holds its shape. Add Marshmallow Creme. Beat until thick. Add nuts and cherries. Spread into a buttered 8 x 8 inch pan. Cool. Cut into pieces.