1 c. butter
12 oz. evaporated milk
4 c. sugar
12 oz. white chocolate
7 oz. marshmallow creme
1 c. chopped nuts (pecan or walnut)
1 tsp. vanilla
1 c. chopped candied cherries (optional)

Melt butter in 3 quart saucepan, brush sides of pan. Add evaporated milk and sugar. Cook over medium high heat to boiling about 8 minutes, whisking constantly to dissolve sugar. Cook an additional 12 minutes to soft-ball stage (236 degrees). Remove from heat. Add chocolate, marshmallow creme, vanilla, nuts and cherries; stir until well blended. Pour into buttered 13 x 9 x 2 inch pan. When firm, cut into 1 inch squares. Makes 117 pieces or about 4 pounds.